Chicken Quesadilla


10 MINUTES

PREPARATION TIME

15 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 500g Ingham’s Fresh Diced Chicken Breast
  • 8 flour tortilla
  • 250g cheddar, grated
  • 100g corn (canned or frozen)
  • 2 spring onions finely sliced
  • 50g butter
  • 1 avocado, cut in half, deseeded and scraped out of the skin
  • 4tbsp sour cream
  • Salt and pepper to taste
  • 1 lime, cut in to wedges


METHOD

  1. Heat a fry pan on medium heat, add Ingham’s fresh diced chicken breast to the pan and cook for 10-15 minutes or until cooked through, turning occasionally. Set aside once fully cooked.
  2. Place tortilla onto a board and top a half circle with chicken, cheese, corn and spring onions then fold over.
  3. Melt butter in a non stick fry pan over medium heat add tortilla and gently fry turning once until the cheese is melted and the tortilla is toasted.
  4. Place avocado and sour cream in to a bowl mash with a fork and season.
  5. erve quesadilla with avocado mash and a wedge of lime.




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