Pesto Chicken Quesadillas
with Bell Pepper and Balsamic Salad
- Milk
- Nuts
- Cashew nuts
- Wheat
- Cereals containing gluten
- Sulphites
- Milk
- May contain traces of allergens
- Peanut
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.
Ingredients
1 unit(s)
Bell Pepper
240 grams
Diced British Chicken Breast
60 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Medium Tomato
30 grams
Basil Pesto
(Contains: Milk, Nuts, Cashew nuts May contain traces of: Peanut)
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
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
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Chop into 1m chunks.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and pepper chunks to the pan. Season with salt and pepper.
Fry until the chicken is 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.
Meanwhile, grate the cheese. Halve the tomato and chop into 1cm chunks.
Once the chicken is cooked, add the tomato chunks to the pan. Fry for another 2-3 mins until softened. Shred any large chunks of chicken while still in the pan.
Add the pesto and stir to combine.
Once the chicken and tomato are cooked, lay the tortillas (2 per person) onto a lightly oiled baking tray.
Divide the pesto chicken, tomato 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.
Rub a little oil over the top of each quesadilla.
Bake on the top shelf of your oven until golden, 8-12 mins.
In a medium bowl, mix the balsamic glaze and olive oil for the dressing (see pantry for amounts).
Season with salt and pepper.
When everything's ready, toss the baby leaves into the balsamic dressing.
Share the quesadillas between your plates and serve the salad leaves alongside.
Enjoy!
