Main, sandwich, picnic, buffet
- 4 large tortilla wraps- any flavour
- 3 chicken thighs-boneless
- 1tsp Moroccan spice
- 1 clove garlic- finely chopped
- 2tsp olive oil
- 1/2 tsp smoked paprika
- 50g feta cheese
- 30g cooked or frozen spinach (defrosted)
- 10g mayonnaise
- 30ml cream
- 1/2 lemon juice
- 30g cucumber-sliced thinly
- 30g cheese-grated
- 40g baby spinach washed/drained
- 2tblsp hummus
- 1 spring onion-thinly sliced
- salt and pepper to taste
- sour cream and salsa to serve
Step by Step Instructions
The recipe for this quesadilla was literally created last minute by using up some of the things I had left over from a function plus a few things in my fridge.
I loved it so much I wanted to share it.
If you’ve never eaten a quesadilla they really can be quite filling. I love the simplicity of the concept. They can be stuffed with a wide range of fillings and ingredients, including rice and beans like a burrito.
To start this recipe marinate the chicken in Moroccan spice, smoked paprika, garlic and olive oil. Season with salt and pepper and leave to flavour while you prepare the rest of the ingredients. No need to refrigerate.
Preheat the oven to 185°C.
If using frozen spinach ensure to fully defrost before using. Squeeze any excess water from the cooked spinach and place along with feta, mayonnaise, cream and lemon juice into a blender and mix until quite smooth. The consistency is up to you. Season to taste.
Place a medium frying pan over a high flame and leave to warm for at least 2mins. Add marinated chicken pieces to the hot pan and cook for 3-4min on each side until golden brown and cooked through. Turn a few times during cooking while basting the chicken with cooking juices.
Check to see that the chicken is cooked. Stick a small knife into the thickest part and if it’s very hot, or the juices run clear, the chicken is cooked. Remove onto a plate and leave to rest for 3-5mins.
To fill the quesadilla spread the feta cream over two tortillas followed by a few dollops of hummus.
Spread sliced cucumber and spinach over the feta cream.
Slice or chop the chicken thighs into quite thick pieces and lay over both tortillas.
Scatter spring onion and cheese and add a little seasoning. Add chilli if you like and then lay over the top tortillas.
Place the tortillas onto a lined tray and bake for up to 10mins turning the quesadilla once during cooking. Support the quesadilla with a plate or tray to assist you.
I think it’s very important to turn the quesadilla as this means both sides are crisp. Most people I’ve seen making quesadillas just bake on one side.
Remove the quesadilla from the oven when lightly brown and crisp.
Cut into wedges with a sharp knife and serve with sour cream and chutney. I served this version with tamarillo chutney.
Quesadilla could be filled with anything from tinned tuna, paneer, and roast beef to the more traditional corn, cheese, tomato and/or avocado.
Servings 4Ready In: 15minsGood For: Brunch, Lunch, Dinner, Pot-LuckIngredients 450g beef mince 1 1/2 tblsp olive oil 1/2 onion- chopped 2 cloves garlic- minced 1tblsp extra virgin olive oil 2 tblsp tomato puree 2 tsp smoked paprika 3 tblsp aioli 2 tsp chilli oil 1 tsp...
Servings 4Ready In: 35mins Good For: Lunch, supper, snackIngredients 6 chicken thighs- boneless 450g medium grain rice 700ml water 2 bay leaves 1 onion- finely chopped 2tsp vegetable oil 30g fresh ginger- grated 5cloves garlic- thinly sliced 1 fresh chilli- thinly...
Servings 4Ready In: 15minsGood For: Breakfast, Lunch, Supper, Main Dish or PicnicIngredients 8 floured tortillas (can be flavoured) 300g minced beef 1 large onion- finely chopped 2tsp tomato paste 1tsp ground coriander 1/2 tsp garlic powder 3tsp vegetable oil 300g...