Leftover chicken quesadillas
- Published: 8 Jul 15
- Updated: 18 Mar 24
This quesadilla recipe is a great way to use up leftover roast chicken and makes a perfect lunch to take to work.
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Serves 2
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Hands-on time 15 min
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Ingredients
- 75g cooked chicken or pancetta or a mix of both (or same weight in veg)
- 75g grated mature cheddar and edam
- 4 spring onions, sliced
- 1 jalapeno chilli, finely chopped
- Large handful fresh coriander, chopped
- Olive oil
- 2 flour tortillas
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Method
- Combine the meat and/or veg with the cheese spring onions, chilli and coriander. Season well.
- Heat a glug of oil in a large frying pan. Put one tortilla in the pan and top with the filling, leaving a narrow border around the edge. Put another flour tortilla on top, then press down gently. Cook over a medium heat, pressing down on the quesadilla, for 3 minutes or until the underside is deep golden. Carefully flip the quesadilla over with a fish slice and cook on the other side in the same way until the underside is toasted and the cheese is melted. Serve cut into wedges.
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- Recipe from June 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 448kcals
- Fat
- 23.4g (11.5g saturated)
- Protein
- 26g
- Carbohydrates
- 1g (1g sugars)
- Fibre
- 3.5g
- Salt
- 1.6g
delicious. tips
Use whatever you have in the fridge as a filling – just make up around 75g cooked meat and/or veg and the same amount of cheese. Add herbs or chillies to taste, if you have them.
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