- 50g watercress
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
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
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 2 large flour tortillas
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 30g mature cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 30g mozzarella, grated
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.
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.