Method

For the spicy tomato and chicken filling:

Mix all the ingredients together in a bowl (except the sour cream). Spread over 1 tortilla, sprinkle over the Cheddar cheese and cover with the remaining tortilla. Heat a little oil in a large pan and brown the quesadillas on both sides for 2 minutes. Remove from the pan, cut into quarters and serve with the sour cream on the side.

For the mushroom and spinach filling:

Heat the oil in a pan and quickly fry together the sliced onion and mushrooms for 3-4 minutes. Mix in the baby spinach leaves and walnuts and remove off the heat. Spread over 1 tortilla, top with the sliced gbejna and cover with the remaining tortilla. Heat a little oil in a large pan and brown the quesadillas on both sides for 2 minutes. Remove from the pan, cut into quarters and serve with rocket leaves on the side.

Serves 2


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