Ingredients
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1 Yellow Pepperseeds removed and diced
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1 Small Mangopeeled and diced
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8 Cherry Tomatoescut into quarters
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3 Spring Onionschopped
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1 tsp Jalapeno Peppersoptional
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1 Limejuice only
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4 TortillasFlour tortillas
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150g Monterey Jackgrated, can use Cheddar Cheese
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Chickenleftover cooked chicken, shredded
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1 Red Pepperseeds removed and finely diced
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a small handful Fresh Corianderchopped plus a little for garnishing
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Soured Creamfor serving (optional)
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Guacamolefor serving (optional)
Directions
As mentioned before fajitas are very popular in this house so I thought I take them to the next stage and make quesadillas. I wish I had realised how easy they are to make before, they are now on my list of what to do with leftovers.
The other thing I loved about this recipe is how colourful it is. Mexico food seems heavy on the vegetables which I felt we missed last week in Texas.
The recipe I chose to make was from The Hairy Bikers; chicken and cheese quesadillas with guacamole, sour cream and mango salsa. You may notice from my picture that there was no guacamole – no one in our house eats guacamole so that wasn’t a battle worth having!
Steps
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1
Done
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For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper. |
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2
Done
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For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently. |
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3
Done
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Heat a frying pan over a medium hot and add one of the quesadillas to the pan. Fry, without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas. |
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4
Done
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To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side. |
