You may need to do a bit of a shop for this one, but it’s a cheese and chicken lover’s delight. Most of the major supermarkets are expanding their range of cheeses so you should be able to source all the ingredients in one shop. This recipe makes great use of leftover cooked chicken, and tastes great to boot!
Chicken and cheese quesadilla
- 120ml of soft cheese such as Philadelphia cream cheese
- 8 soft-taco-size flour tortillas: these are available in the bread aisle or Tex-Mex section.
- 120ml grated Monterey Jack cheese dotted with jalapeños. You might have to substitute this with any medium strong cheese with hot peppers. Ask at the deli counter.
- 400g of cubed cooked chicken
- Two sliced spring onions
- 200g of shredded cheddar cheese
- Sour cream and salsa to serve, optional
- Spread 1/4 of the soft cheese on four tortillas. Top with 2 tablespoons shredded jalapeño cheese, 100g of cubed chicken, 1 tablespoon spring onions, and 50g of shredded cheddar. Finish by topping with the remaining four tortillas.
- Heat a large non stick skillet over medium-high heat. (There is no need to grease the pan.)
- Carefully place one of the tortilla stacks to the fry pan. A large sized spatula is handy here. Heat until the cheese begins to melt and the bottom begins to brown in spots.
- With the spatula, carefully turn the quesadilla over and heat on the other side, approximately 3-5 minutes total. Remove to baking sheet and keep warm in a 100 degree Celsius oven while you cook the remaining three quesadillas.
- Cut each quesadilla into six wedges and serve with sour cream and salsa, for extra creaminess and bite.
Need more cheese?
Try these smokey cheese quesadillas!