Chicken & Peppadew quesadillas

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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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• nicola

  16 May 2010

  nicola rated and commented on this recipe

  

  Yummy! we fold them over too as they cook better, we also cook them in a panini press and use mozzarella.

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• caleycampbell

  02 June 2010

  caleycampbell rated and commented on this recipe

  

  This was easy and easy to alter if necessary! I used low fat cheese and a few mushrooms and voila! I went for the Hot Peppadews to give it a kick :)

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• TWARNER

  09 February 2011

  TWARNER rated and commented on this recipe

  

  Simple and tasty

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• zhagan

  12 August 2011

  zhagan rated and commented on this recipe

  

  yummy

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• Marv2686

  15 June 2013

  Marv2686 commented on this recipe

  Fantastic dish, very tasty and the peppadew adds a nice sweet flavour to it, if your struggling to find the gruyere cheese mature Cheddar works just as well. Big tip, put a plate on top of your quesadillas when ready to turn in pan, saves it all falling out everywhere

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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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