Receta Chicken and Vegetable Quesadillas
Ingredients:
- Roast Chicken - 250 gms, skinned, shredded
- Barbecue Sauce - 2 tblsp
- Mozzarella Cheese - 1/2 cup, shredded
- Sweet Corn Kernels - 1/4 cup, soaked, drained
- Spring Onions - 1/2 cup, chopped
- Tortillas - 3 or 4
- Butter - 1 tblsp
- Onion - 1, small, sliced
- Mushrooms - 100 gms, sliced
- Capsicum - 1, small, sliced
- Red Chilli Powder - 1/2 tsp
- Salt as per taste
- Pepper Powder as per taste
- Sour Cream to serve
Salas to serve
Method:
1. Combine the chicken and barbecue sauce in a bowl.
2. Mix well and keep aside.
3. Heat butter in a pan over medium flame.
4. Saute the onions, mushrooms and capsicums for 5 to 6 minutes or until the onions are translucent.
5. Sprinkle salt, pepper powder and red chilli powder.
6. Remove and keep aside.
7. Lay the tortillas on a flat surface.
8. Spoon a portion of the chicken and vegetables on one side.
9. Sprinkle some cheese, spring onions and sweet corn on top.
10. FOld and press lightly.
11. Heat a nonstick pan over medium flame.
12. Cook the prepared quesadillas for 3 to 5 minutes on each side or until golden brown and cheese has melted.
13. Remove and slice them into wedges.
14. Serve with salsa and sour cream.
Note: You can also bake them in an oven for 5 minutes.
image credit: seasaltwithfood.com