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Cheesy Chicken Quesadillas

5.0(9)

Tasty tortillas filled with chicken, spring onions and goats' cheese or, for a milder cheese flavouring, replace the tangy goats' cheese with ricotta cheese or any other soft cheese. Served with avocado and garlic dip, diced cucumber and tomatoes, these are ideal for a light meal or a supper snack. Tortillas have been a staple of the Mexican diet since the time of the Aztecs. I have adapted this recipe, from an International Masters '1001 recipes for pan or wok' recipe card, and posted it for the 2005 Zaar World Tour. 350g = 12 ounces; 175g = 6 ounces.

by bluemoon downunder·published 2005-09-29

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Lunch/Snacks

Servings

4 serving(s)

Total time

25 min

prep 10 min

Calories / serving

493 kcal

Ingredients (11)

serves

1 egg whiteegg
1 bunch spring onions or 1 bunch shallotshallot
4 garlic clovesgarlic
350 g chicken breast fillets, cookedchicken
175 g goat cheesegoat-cheese
2 tablespoons fresh coriander, chopped, plus sprigs to garnishcoriander
2 tablespoons sweet chili sauce
1 lime, juice oflime
8 flour tortillasflour-tortillas
1 tablespoon sunflower oilsunflower-oil
lime wedge, to garnishlime

Instructions (3 steps)

01Beat the egg white, trim and slice the spring onions, peel and crush the garlic, shred the chicken, crumble the cheese into a bowl; add the spring onions, garlic, coriander, chicken, chilli sauce and lime juice and toss together.
02Spoon equal quantities of chicken mixture onto the tortillas, brush the edges of each tortilla with egg white, fold in half and press to seal.
03Brush a large non-stick pan with half the oil and gently fry half the tortillas for 5 minutes on each side, until browned. Keep warm and repeat with the remaining oil and tortillas. Garnish the quesadillas with coriander and lime wedges and serve.

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Rich recipe — supports nutrition-aware planning.