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Sweet Chilli Chicken Quesadillas
Sweet Chilli Chicken Quesadillas
These Quesadillas are best eaten at the beach - ideally a surfing beach BUT eaten with friends is essential!
Ingredients
4 chicken breasts
4 sticks celery
½ onion chopped or bought ready chopped!
Sweet chilli dipping sauce
8 soft flour tortilla’s
4oz of grated cheese- I do like the chilli cheese from supermarkets but any cheese will do!
Pasatta
Olive oil
Method
In a frying pan add a dollop of olive oil and lightly fry the onion until soft but not burnt.
Next add the chopped celery and finely chopped chicken ( about the size of a 10p piece- not sure what it would be in USA money!)
Cook until the chicken is cooked through ie no pink bits!.
Add 5 tablespoons of pasatta and also 5 of sweet chilli dipping sauce.
Stir & cook out until fairly thick and not too runny!
Place the above in a bowl and cover with tin foil to retain the heat.
In the same frying pan add a small amount of olive oil. Do not do as I did in the van when I had run out of oil and use butter - too much butter I hasten to add!. The resulting flames were not a nice sight to behold as Melissa & Tom Metcalfe can vouch!
Anyway , I digress! Place 1 of the flour tortilla’s in the warm olive oil, add a ¼ of the cooked chicken mixture and spread out across the tortilla, add a hand full of cheese- again spread out over the tortilla
Place a second tortilla over the mixture and you are now ready to flip!
Like I mentioned earlier- Do not do as I did in the van when I had run out of oil and use butter
Place a plate which is large enough to cover the frying pan on top of the frying pan . Place your hand on the base of the plate and flip the frying pan over. Remove the frying pan and slide the tortilla back into it off the plate.
Cook for an additional minute - having a quick check it isn’t burning on the bottom - burnt bottoms are a NO NO.
Cut into 8 and server immediately . Enjoy over looking a beautiful beach with a bottle of bubbly and friends!
These Quesadillas are best eaten at the beach - ideally a surfing beach BUT eaten with friends is essential!
Ingredients
4 chicken breasts
4 sticks celery
½ onion chopped or bought ready chopped!
Sweet chilli dipping sauce
8 soft flour tortilla’s
4oz of grated cheese- I do like the chilli cheese from supermarkets but any cheese will do!
Pasatta
Olive oil
Method
In a frying pan add a dollop of olive oil and lightly fry the onion until soft but not burnt.
Next add the chopped celery and finely chopped chicken ( about the size of a 10p piece- not sure what it would be in USA money!)
Cook until the chicken is cooked through ie no pink bits!.
Add 5 tablespoons of pasatta and also 5 of sweet chilli dipping sauce.
Stir & cook out until fairly thick and not too runny!
Place the above in a bowl and cover with tin foil to retain the heat.
In the same frying pan add a small amount of olive oil. Do not do as I did in the van when I had run out of oil and use butter - too much butter I hasten to add!. The resulting flames were not a nice sight to behold as Melissa & Tom Metcalfe can vouch!
Anyway , I digress! Place 1 of the flour tortilla’s in the warm olive oil, add a ¼ of the cooked chicken mixture and spread out across the tortilla, add a hand full of cheese- again spread out over the tortilla
Place a second tortilla over the mixture and you are now ready to flip!
Like I mentioned earlier- Do not do as I did in the van when I had run out of oil and use butter
Place a plate which is large enough to cover the frying pan on top of the frying pan . Place your hand on the base of the plate and flip the frying pan over. Remove the frying pan and slide the tortilla back into it off the plate.
Cook for an additional minute - having a quick check it isn’t burning on the bottom - burnt bottoms are a NO NO.
Cut into 8 and server immediately . Enjoy over looking a beautiful beach with a bottle of bubbly and friends!