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Nutrition: Per serving

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

  • step 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.

  • step 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.

Recipe from Good Food magazine, March 2020

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Comments, questions and tips (1)

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Overall rating

A star rating of 4.3 out of 5.4 ratings

Layla Turner 1

question

Hi all wondering if you could help me I'm looking for tasty recipes I can patch cook for work I came across this, can this be frozen if so how could it be warmed up thanks

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