A stack of creamy garlic chicken quesadilla

Creamy garlic chicken quesadilla

By Esther Clark
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(1 ratings)
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Prep: 10 mins Cook: 10 mins

Easy

Serves 2

Sandwich tortillas together with a mixture of cheese, chives, chicken and garlic to make these delicious quesadillas. They're great for a snack, lunch or light supper

Nutrition and extra info

Nutrition: Per serving

  • kcal437
  • fat18g
  • saturates10g
  • carbs23g
  • sugars3g
  • fibre3g
  • protein44g
  • salt1.7g
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Ingredients

  • 50g watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • ½ small bunch of chives
  • ½ lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 5 tbsp garlic soft cheese
  • 2 roasted chicken breasts, skin removed and reserved
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 large flour tortillas
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 30g mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 30g mozzarella, grated

Method

  1. Blitz the watercress, chives, lemon zest and soft cheese together and season. Fry the reserved chicken skin for 5 mins until crisp, then set aside. Meanwhile, shred the roasted chicken. 

  2. Spread the cheese mix over 1 tortilla, top with the chicken, crispy chicken skin, the cheddar, mozzarella and second tortilla. Heat a frying pan over a medium heat, add the quesadilla and cook for 2-3 mins on each side. Cut into four.
     

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