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Mexican Recipes

Pesto Chicken Quesadillas

Pesto Chicken Quesadillas

Pesto Chicken Quesadillas

with Bell Pepper and Balsamic Tomato Salad

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Sandwiched together with a pesto chicken filling and plenty of cheese, these Pesto Chicken Quesadillas are a fusion favourite combining Italian flavours and an easy Mexican inspired dinner.

Tags:

Family Friendly

•High Protein

•Calorie Smart

•Low Carb

Allergens:

Milk

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

240 grams

Diced British Chicken Breast

60 grams

Mature Cheddar Cheese

(Contains: Milk)

32 grams

Pesto

(Contains: Milk)

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

1 unit(s)

Medium Tomato

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2549 kJ

Energy (kcal)609 kcal

Fat26.5 g

of which saturates10.1 g

Carbohydrate45.5 g

of which sugars10.7 g

Dietary Fibre5.2 g

Protein44.5 g

Salt2 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Grater

•Baking Tray

•Medium Bowl

Instructions

Cook the Chicken

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken and bell pepper to the pan and season with salt and pepper.

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. It's cooked when no longer pink in the middle.

Finish the Prep

2

Meanwhile, grate the cheese.

Once the chicken is cooked, shred any large chunks of chicken whilst still in the pan.

Add the pesto and stir to combine.

Make your Quesadillas

3

Lay the tortillas (2 per person) onto a lightly oiled baking tray.

Divide the pesto chicken and pepper mixture equally between each one, placing on one side of the tortillas. Sprinkle over the cheese.

Fold the other side over to make a semi-circle. Press down to keep together.

Time to Bake

4

Rub a little oil over the top of each quesadilla.

Bake on the top shelf of your oven until golden, 8-12 mins.

Mix the Dressing

5

Meanwhile, cut the tomato into 1cm chunks.

In a medium bowl, mix together the balsamic glaze and olive oil for the dressing (see pantry for amounts).

Add the tomato chunks, season with salt and pepper, then stir to combine.

Finish and Serve

6

Toss the baby leaf mix through the dressed tomatoes.

Share the quesadillas between your plates and serve the salad alongside.

Enjoy!

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