Caprese Chicken Breast Quesadillas and Wedges
with Baby Plum Tomato and Rocket Salad
- Milk
- Sulphites
- Wheat
- Cereals containing gluten
- Nuts
- Cashew nuts
- Mustard
- May contain traces of allergens
- Peanut
Sandwiched together with a beef filling as well as plenty of cheese, these Caprese Chicken Breast Quesadillas and Wedges are a Mexican inspired favourite with an Italian twist. Cheese, basil pesto and tomatoes give these quesadillas their Caprese inspired twist.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Oregano
(May be present: Mustard)
1 unit(s)
Bell Pepper
60 grams
Mature Cheddar Cheese
(Contains: Milk)
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
240 grams
Diced British Chicken Breast
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
60 grams
Tomato Puree
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
40 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Grate the Cheddar. Halve the baby plum tomatoes.
In a large bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the chicken and bell pepper to the pan. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Lay the tortillas (2 per person) onto a lightly oiled baking tray and spread the tomato puree onto one half of each one.
Spread the other half with pesto, then arrange over the cooked pepper and diced chicken and sprinkle with the cheese. TIP: Slice the chicken into smaller chunks if needed.
Make kid friendly: If preferred, serve the pepper on the side at the end, instead of inside their quesadilla.
Fold the other side over to make a semi-circle. Press down to keep together.
When the wedges have about 10 mins remaining, rub a little oil over the top of each quesadilla, then bake on the middle shelf of your oven until golden, 8-12 mins.
Just before serving, add the rocket and tomato to the bowl of dressing. Toss to coat in the dressing.
Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.
Share the chicken Caprese quesadillas between your plates.
Serve the wedges and rocket salad alongside. Add a dollop of mayo (see pantry for amount) for dipping.
