Home
Recipes
olive oil

Flavourburst nectarine-and-tomato gazpacho

Great value

Flavourburst nectarine-and-tomato gazpacho

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

Anchovy recipes

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

15 minutes

Duck with poached peaches, roast red onions and glazed red grapes

Christmas recipes

Duck with poached peaches, roast red onions and glazed red grapes

20 minutes

Spanish tapas platter

Boards and

Spanish tapas platter

40 minutes

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Carrot recipes

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

20 minutes

Porchetta with mushroom-and-sage stuffing

Christmas recipes

Porchetta with mushroom-and-sage stuffing

1 1⁄2 hours

Meringue cake with cream cheese icing and caramel cornflake crown

Christmas dessert

Meringue cake with cream cheese icing and caramel cornflake crown

40 minutes

Melon ball salad

Salad recipes

Melon ball salad

Chicken liver pâté

Chicken recipes

Chicken liver pâté

15 minutes

Sausage stuffing

Christmas recipes

Sausage stuffing

25 minutes

Trout ceviche with pomegranate dressing

Ceviche recipes

Trout ceviche with pomegranate dressing

Cheesy chicken quesadillas

Cheese recipes

Cheesy chicken quesadillas

20 minutes

Load more

Cheesy chicken quesadillas

By Phillippa Cheifitz

Serves 4 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

8 fresh tortilla wraps
Olive oil, for frying
Lettuce, finely shredded, for serving

For the filling:

125 g mature Cheddar, grated
125 g mozzarella, grated
100 g cream cheese
2 T thick mayonnaise
1 - 2 T coriander, chopped
300 g free-range rotisserie chicken, shredded
1⁄2 cup thick sour cream
Freshly ground black pepper, to taste

For the tomato salsa, mix:

200 g whole mini Rosa tomatoes (or halved larger ones)
30 g salad onions, thinly sliced
1 fresh red chilli, finely chopped, (seeded if you like)
Red wine vinegar, a dash
Salt, to taste

Method

To make the filling, mix the cheeses and mayonnaise to form a paste. Add the coriander. Spread one tortilla with the cheese paste. Top with shredded chicken. Smear with sour cream and season with pepper. Cover with a second tortilla. Press together firmly.
Lightly oil one side of the tortilla and place, oiled side down, in a nonstick pan. Cook very gently until golden brown and the cheese melts. Turn and brown the other side. Repeat with the remaining tortillas and filling.
Serve immediately (or keep warm in a low oven) with lettuce and the tomato salsa.

Discover more chicken recipes here.