Chicken quesadillas

Chicken quesadillas with jalapeno peppers and Monterey Jack cheese

Quesadillas are so quick and simple. You can even use leftover chicken or  beef for these, which makes them even easier, and of course add whatever you want or have in the fridge. I would have added in slices of red capsicum and avocado but my fridge is bare and it’s late.

Ingredients for one serving (one quesadilla)

  1. 2 wraps or similar round flatbread – I use wholemeal
  2. 1 single chicken breast
  3. sliced jalapenos
  4. Moneterey Jack cheese slices
  5. salt and pepper

Method

  1. Butterfly the chicken breast at the thickest part so that it’s an even thickness, season well on both sides and pan-fry till cooked through and golden brown
  2. Slice and arrange on one of the wraps, along with the jalapenos and any other fillings you fancy
  3. Top with a few slices of cheese
  4. Cover with the second wrap
  5. Heat up a skillet on high
  6. Pop the wrap sandwich into the middle of the pan and cook for about 2 minutes – you want to get the cheese melting
  7. Flip over with the help of a flexible spatula and toast the wrap on the other side for 1-2 minutes until the wraps are crispy and golden
  8. Slice and enjoy while still warm so the cheese is still gooey
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

8 responses to “Chicken quesadillas

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