Chicken quesadillas

1. 1

   For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.

2. 2

   Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.

3. 3

   Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.

4. 4

   Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.

5. 5

   Cut the quesadillas into quarters and serve fresh and hot.

6. 6

   For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.

7. 7

   To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.