Shredded Chicken Quesadillas with Caramelised Onion, Peppers and Chilli
Saturday, 26 October 2013
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Recipe from Cook on a Shoestring by Sophie Wright (Kyle Books, 2013)
This is a new take on a dish from my last book Home at 7, Dinner at 8 that went down extremely well. It’s super quick to make, involves minimal shopping - as most of these ingredients are likely to be found in a well-stocked cupboard and, best of all, it’s cheap and cheerful. You’ll need some leftover chicken from one of the fabulous roasts on pages 46–50, as this recipe only works with shredded cooked chicken. However, it does also work very well as a veggie option – trying adding some leftover chilli from page 119. Alternatively, tear or snip over some ham if you happen to have some in the fridge.
Preparation 10 minutes
Cooking 25 minutes
- 2 tablespoons olive oil
- 3 peppers (you choose the colours), thinly sliced
- 2 red onions, thinly sliced
- 1 teaspoon chilli flakes
- 1 teaspoon sherry or red wine vinegar
- 300g cooked chicken, shredded
- 4 tortilla wraps
- 2 tablespoons tomato pureÅLe
- 75g grated cheese (Cheddar, mozzarella or even a goat’s cheese log works really well)
- 1 small bunch coriander (about 35–40g)
To serve (optional)
- soured cream
- pickled chillies
- crispy salad
1. Put a frying pan over a medium heat and add the olive oil. Put the peppers and onions into the pan with the chilli flakes. Cook for 6–8 minutes before adding a pinch of salt and the vinegar. Reduce the heat to low and cook for another 5 minutes until the onions are soft and sweet. Once all the liquid has evaporated, add the shredded chicken and mix well.
2. Next, spread two of the four tortillas with the tomato purée. Put a griddle pan on the hob and set the heat to medium. Put one of the tortillas that is spread with tomato purée into the pan, spread-side up. Lay on half the pepper, chicken and onion mix and spread it out evenly. Add half the cheese and scatter over half the coriander. Put a plain tortilla on top and cook for 3 minutes before turning over and cooking the other side for another 3 minutes. Once you can see that the cheese has melted, remove the cooked quesadilla from the pan and repeat the process with the other pair of tortillas.
3. Serve with a big spoonful of soured cream, a few pickled chillies and a crispy salad if you wish.