For a fresh, Mexican-inspired dinner that’s ready in 20 minutes, try these easily pulled chicken quesadillas served with salsa, coriander, tomatoes and sour cream.
- 150g packet pulled chicken
40g (1/2 cup) pre-grated cheddar
80ml (1/3 cup) Old El Paso Chunky Salsa Tomato & Capsicum Hot
8 mini tortillas
1 baby cos lettuce
1/2 bunch fresh coriander
320g packet Mix-a-Mato Tomatoes
Sour cream, to serve
4 Method / Steps
Preheat a sandwich press. Combine the chicken, cheddar and salsa in a bowl. Place 4 tortillas on a clean surface and spoon half the chicken mixture over 1 side of each tortilla, keeping close to the centre. Fold the tortillas over to enclose the filling.
Place on the hot sandwich press and cook for 2-3 minutes or until golden and heated through. Transfer to a chopping board. Repeat with the remaining tortillas and chicken mixture.
Meanwhile, coarsely shred the lettuce and transfer it to a bowl. Pick the leaves from the coriander and add to the lettuce. Toss until well combined. Halve (or quarter, if large) the tomatoes. Place in a separate bowl and add the dressing and salt (both from the tomato packet). Toss until well combined. Mash the avocado.
Place lettuce mixture on a large serving plate. Arrange quesadillas around the edge. Spoon tomato mixture, avocado and sour cream into the centre. Season and serve.
source – cooking365coza