Left Over Roast Chicken and Sweetcorn Mini Quesadillas
These chicken quesadillas are perfect if you have any leftover roast chicken that you don't know what to do with. Add any vegetables of choice for a quick healthy and filling meal.
Servings: 1 serving
- 5ml extra virgin olive oil
- ½ red bell pepper (sliced)
- ½ red onion (chopped)
- 50g cooked roast chicken (chopped)
- 50g sweetcorn
- ½ teaspoon fajita seasoning
- 2 mini tortilla wraps
- 30g cheddar cheese (grated)
In a non-stick pan add the olive oil and heat on a medium heat. Once the oil has heated add the red bell peppers and stir fry for 1 minutes. Add the red onions and stir fry them with the red bell peppers for another minute.
Add the roast chicken and sweetcorn to the pan then add the fajita seasoning. Stir fry for 2 minutes. Remove the chicken and vegetables with a slotted spoon and set aside.
Return the same frying pan to a medium heat and add one of the tortillas. Sprinkle on half the cheese to cover the surface of the tortilla then add the chicken and vegetables. Sprinkle the remaining cheese on top of the chicken and vegetables then place the second tortilla on top of the cheese.
Press down with a spatula and cook on one side for 2 minutes or until golden brown then carefully flip it over and cook further until it’s golden brown on the other side. Remove with a large spatula and cut in half or in quarters.