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Chicken and salsa verde quesadillas
Chicken and salsa verde quesadillas
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Create a mouthwatering chicken and cheese quesadilla with fresh salad.
Ingredients:
  • 500.00 ml coarsely shredded chicken
  • 8 (20cm) flour tortillas
  • 80g tasty cheese
  • Baby rocket leaves, to serve
  • Lemon wedges, to serve
  • Sour cream, to serve
  • 18.20 gm extra virgin olive oil
  • 21.00 gm fresh lemon juice
  • 62.50 ml finely chopped flat-leaf parsley
  • 62.50 ml finely chopped basil
  • 20.00 ml finely chopped capers
  • 1 garlic clove, crushed
Instructions:
  • In a large bowl, mix together olive oil, lemon juice, parsley, basil, capers, and garlic to create the salsa verde.
  • Combine the chicken with the vibrant salsa verde, gently toss, and season with a pinch of salt and pepper.
  • Preheat oven to 120C. Heat oil in a non-stick frying pan over medium heat. Add 1 tortilla. Spread 1/8 of the chicken mixture and 1/8 of the cheese on half of the tortilla. Fold in half to make a semi-circle. Cook for 1-2 minutes until golden, then flip and cook for another 1-2 minutes until heated through. Transfer to an oven tray to keep warm. Repeat with remaining tortillas, chicken mixture, and oil, reheating the pan as needed.
  • Halve the quesadillas and serve promptly with arugula, lemon wedges, and sour cream on the side, if preferred.

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