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Recipe by olive magazine

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1. Sprinkle 4 tortilla wraps evenly with all the ingredients. Top with the remaining tortillas.
2. Heat a non-stick frying pan and cook each for 3-4 minutes until the cheese begins to melt and stick together, and the tortilla browns.
3. Carefully flip over and brown the other side. Cut each one into 4 wedges and serve.

562 kcalories, protein 40.5g, carbohydrate 48.3g, fat 24.3 g, saturated fat 12.1g, fibre 2.5g, salt 3.65 g

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• Beth

  03 March 2008

  Beth rated and commented on this recipe

  

  This was good but... I always prefer doing quesadillas in the griddle as it gives them the lovely lines. Also I find that when I make them by this method (ie sprinkling all the ingredients over one and then topping with another) they don't gel together as well as if I but the toppings on one half the tortilla and then fold over.

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• Sal

  13 September 2008

  Sal commented on this recipe

  Made these today with my 17 year old son, used a griddle as suggested and folded the tortilla over. Very scrummy and tasty, will certainly make again and easy enough for my son.

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• Sal

  13 September 2008

  Sal rated and commented on this recipe

  

  Forgot to rate this..

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• Kev Ollier

  31 December 2008

  Kev Ollier rated and commented on this recipe

  

  Very nice. I prefer a pan to a griddle but agree that they are best folded over. I always like to fry in a small knob of butter which really add to the taste and at first keep the heat low to melt the cheeses and then up it to toast the tortillas before serving - which really makes them delicious.

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Ingredients

• 8 flour tortillas
• 2 cooked chicken breasts , sliced
• 150g Peppadew sweet peppers , drained and roughly chopped
• 1 red onion , finely sliced
• a handful rocket
• 200g Gruyère or comté, grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 8 flour tortillas
• 2 cooked chicken breasts , sliced
• 150g Peppadew sweet peppers , drained and roughly chopped
• 1 red onion , finely sliced
• a handful rocket
• 200g Gruyère or comté, grated

562 kcalories, protein 40.5g, carbohydrate 48.3g, fat 24.3 g, saturated fat 12.1g, fibre 2.5g, salt 3.65 g

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