Creamy garlic chicken quesadilla

calcium chicken garlic mexican quesadillas

N/A

Source

Ingredients

50g watercress

½ small bunch of chives

½ lemon , zested

5 tbsp garlic soft cheese

2 roasted chicken breasts, skin removed and reserved

2 large flour tortillas

30g mature cheddar , grated

30g mozzarella , grated

Method

Blitz the watercress, chives, lemon zest and soft cheese together and season. Fry the reserved chicken skin for 5 mins until crisp, then set aside. Meanwhile, shred the roasted chicken.

Spread the cheese mix over 1 tortilla, top with the chicken, crispy chicken skin, the cheddar, mozzarella and second tortilla. Heat a frying pan over a medium heat, add the quesadilla and cook for 2-3 mins on each side. Cut into four.