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Name: Chicken Quesadillas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Pickled jalopeno chilli; Shredded lettuce to serve; 4 Flour tortillas; 225 g Grated Cheddar; (8 oz); 1 sm Bunc spring onions; sliced; 2 Skinless chicken breasts; 2 Bay Leaves; Fresh coriander leaves; Soured cream to serve; Avocado and tomato salsa to; Salt and pepper; 1 Sprig fresh thyme

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INGREDIENTS

1 Pickled jalopeno chilli
Shredded lettuce to serve
4 Flour tortillas
225 g Grated Cheddar; (8 oz)
1 sm Bunc spring onions; sliced
2 Skinless chicken breasts
2 Bay Leaves
Fresh coriander leaves
Soured cream to serve
Avocado and tomato salsa to
Salt and pepper
1 Sprig fresh thyme

Servings

INSTRUCTIONS

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.

NOTES

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Chicken Quesadillas

1 Pickled jalopeno chilli
 Shredded lettuce to serve
4 Flour tortillas
225 g Grated Cheddar; (8 oz)
1 sm Bunc spring onions; sliced
2 Skinless chicken breasts
2 Bay Leaves
 Fresh coriander leaves
 Soured cream to serve
 Avocado and tomato salsa to
 Salt and pepper
1 Sprig fresh thyme

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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Nutrition

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Serving Size: 1 Serving (477g)
Recipe Makes: 4 servings

Calories: 1072
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1072

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