Start this recipe by making the quesadilla fajita-style filling. Heat the oil in a pan and add in the onion and peppers. Fry together for 2 minutes before adding in the spices and seasoning with salt and pepper. Continue to cook for 3-4 minutes, stir in the Mild salsa then remove of the heat. Meanwhile make the sour cream by mixing together the fresh cream and lemon juice and place in the fridge. Next, prepare the salsa by placing all the ingredients into a bowl. Season well with salt and pepper, mix together well and place into the fridge. When you are ready to put the quesadillas together, lay out 4 wraps onto your work top. Spoon over the pepper and salsa filling, then cover with the shredded roasted chicken. Finally, sprinkle over the green jalapenos and grated Cheddar. Cover with the remaining 4 tortillas. Press down together firmly. Next, fry the quesadillas in a hot greased griddle pan for 2 minutes on each side. To serve, cut each quesadilla into quarters and serve onto boards with the salsa and sour cream in small ramekins on the side.

Serves 4

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