Garlic chicken quesadillas
These garlic chicken quesadillas are so quick, easy and cheap to make. The irresistible combination of melted cheese, mushrooms, garlic, spinach and chicken makes for a piquant taste, and the dish is surprisingly filling too.
Use your imagination and experiment with different fillings; ham, cheese, pineapple and sweetcorn works well, while avocado, cheese, chilli, egg and bacon makes for the ideal breakfast/brunch treat.
Servings 2
Ingredients
- 2 tortillas
- 2 chicken thigh fillets sliced
- 50 g cheddar cheese grated
- 100 g mushrooms chopped (any kind you like)
- 2 garlic cloves finely chopped
- large handful fresh baby spinach leaves thinly sliced
- 1 tbsp fresh parsley finely chopped
- pinch freshly ground black pepper
- olive oil for frying
Instructions
- Fry the sliced chicken thigh fillets in a little olive oil over a gentle heat, until browned.
- Add the chopped mushrooms and garlic and continue to fry for another 5-10 minutes, until softened.
- While the mushrooms, garlic and chicken are cooking, cover one half of each tortilla with the grated cheddar cheese.
- Add the sliced spinach leaves to the frying pan and cook for a further 1 minute, so the spinach begins to wilt slightly.
- Remove the frying pan from the heat, and divide the chicken, mushroom, garlic and spinach mixture between the two tortillas, placing it on top of the grated cheese.
- Fold each tortilla in half and place in a hot, dry frying pan for 2 minutes per side, or until the cheese has melted. Carefully press the edges of the tortillas together, allowing the melted cheese to ‘seal’ them.
- Remove the tortillas from the pan and turn off the heat. Cut each tortilla in half and serve immediately.
Notes
Try dipping these into garlic mayo - it tastes amazing!