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Mexican-style seared tuna nacho salad

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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.

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Ingredients

Method