Paprika Chicken Quesadillas

cook 20 mins
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 garlic clove, crushed
  • 350 g (11 1/2 oz) chicken mini-fillets
  • 2 soft flour tortillas, halved
  • 125 g (4 oz) Cheddar cheese, grated
  • 2 tablespoons sliced jalapeño peppers from a jar
  • 2 tablespoons coriander leaves
  • ready-made fresh tomato salsa, to serve
  • Heat the oil, paprika and garlic in a frying pan, add the chicken and fry over a medium heat for 5 minutes until the chicken is cooked through. Remove from the pan, then wipe the pan clean with kitchen paper.
  • Place the tortillas on a board and cover one half of each tortilla with cheese, cooked chicken, jalapeño peppers and coriander. Fold each tortilla to enclose the filling.
  • Heat the frying pan until hot, add the tortilla sandwiches and cook for 2 minutes on each side, until crisp and the cheese starts to melt.
  • Serve the quesadillas, cut into wedges, with tomato salsa.
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