Chicken and Pepper Quesadillas with Mango Salsa
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Ingredients:
Serves 4
Salsa
- 1 yellow pepper, diced into cubes
- 1 small mango, peeled and diced into cubes
- 8 cherry tomatoes, cut into quarters
- 3 spring onions, chopped
- 1 lime, juice only
- salt and freshly ground black pepper
Quesadillas
- 4 flour tortillas
- 150g cheddar cheese, grated
- Chicken cooked, shredded, or another cooked meat such as turkey
- 1 red pepper, seeds removed, finely diced
- Soured cream and smashed avocado, to serve (optional)
Method:
- Make the salsa: mix all of the salsa ingredients together in a bowl and season to taste.
- Make the quesadillas by laying two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken and peppers, then place the remaining tortillas on top and press down, gently.
- Heat a frying pan over a medium heat and add one of the quesadillas to the pan.
- Fry in a dry pan for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly.
- Keep warm in the oven whilst you cook the rest of the quesadillas.
Serve in quarters with the salsa and some sourced cream.
Get creative with the ingredients, add sweetcorn or mushrooms.
