Ingredients:
- 2 tortilla wraps
- 2 tbsp sour cream
- 160g rotisserie or leftover roast chicken, shredded
- 1 spring onion, chopped
- 1 red pepper, deseeded and chopped
- 150g Cheddar, Mozzarella or a mixture, grated
- 2 tbsp olive oil, for cooking
- To serve:
- Tomato salsa
Method:
1. Lay out the tortilla wraps on a work surface and spread with the sour cream.
2. Divide the chicken, spring onion, pepper and cheese between the two wraps, layering everything over to one side.
3. Fold the wraps over the filling to make two semi-circles, using the sour cream to hold the edges together.
4. Heat the oil in a large pan over a medium-high heat (or turn a sandwich press on to medium-high). Cook the quesadillas for 2-3 minutes per side (or 2-3 minutes in total in a sandwich press) or until golden and crisp. Cut into wedges and serve immediately with a dollop of tomato salsa.
