Place the chicken breast, spring onions, salt and pepper, bay leaves and thyme in a saucepan and cover with cold water. Bring to the boil and simmer for 15?20 minutes. Drain and chop the chicken. Pre heat the oven to 200?C/400F/gas mark 6. Place one tortilla flat on a non stick baking sheet and scatter on a quarter of the cheese and a third of the chicken; top with some of the coriander and chilli. Season with salt and pepper. Top this with another tortilla and continue to layer up, finishing with a cheese-topped tortilla. Cook in the pre heated oven for 15?20 minutes or until the quesadilla is hot and the cheese bubbling. Serve cut into wedges with soured cream, avocado and tomato salsa and the shredded lettuce.
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|Serving Size: 1 Serving (477g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 224 (21%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 68.4mg||21 %|
|Sodium 2023.9mg||70 %|
|Potassium 780.4mg||21 %|
|Total Carbohydrate 155.6g||46 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 145.7g|
|Protein 52.3g||75 %|
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Calories per serving: 1072
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