Cheesy Chicken and Spinach Quesadillas
Over a year ago
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Ingredients
- 200g LowLow Mature Cheddar with Cracked Black Pepper Spread
- 4 Tortillas
- 2 Large handfuls of baby spinach leaves, roughly chopped
- 2 Cooked chicken breasts, shredded
- 198g Can of sweetcorn in water
- 3 Tomatoes, diced
- ½ Green chilli, finely chopped
- ½ Red Onion, finely diced
- 1 tbsp Fresh Corinader, chopped
- ½ Juice of a lime
Accompaniment
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Description
An healthy alternative to your favourite Saturday night meal.
Method
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1
1. To make the salsa, mix together the tomatoes, chilli, red onion, coriander and lime juice and leave to stand for the flavours to develop.
2. Spread each tortilla with 50g of the LowLow Mature Cheddar Spread. Divide the spinach between the four tortillas, placing it on one half of each tortilla.
3. Top with the shredded chicken and sweetcorn.
4. Fold the empty half of the tortilla over the filling and press together slightly.
5. Heat a pan and dry fry each tortilla for 5-6 minutes on each side, until golden. Slice each tortilla into 3 and serve topped with the salsa.
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