Créé avec l’IA
Sweet Chilli Chicken and Cheese Quesadillas
30 min 509 kcal par portion Facile
Ingrédients
4 Portions
- Small flour tortillas8 pieces
- Cooked skinless chicken breast, shredded300 g
- Cheddar cheese, grated120 g
- Onion, finely sliced100 g
- Garlic, minced6 g
- Tomato, diced300 g
- Carrot, grated100 g
- Sweet chilli sauce60 g
- Butter10 g
Instructions
- 1
Heat a large frying pan over medium heat and melt half of the butter.
- 2
Add the sliced onion and grated carrot. Cook for 3–4 minutes, stirring occasionally, until they begin to soften.
- 3
Add the minced garlic and cook for 30 seconds, stirring continuously.
- 4
Add the diced tomato and cook for 3–5 minutes, until most of the excess liquid has evaporated.
- 5
Stir in the shredded chicken and sweet chilli sauce. Cook for 2–3 minutes, until the chicken is heated through and evenly coated. Remove the filling from the pan.
- 6
Lay 4 tortillas on a clean work surface. Divide half of the grated cheddar among them, then distribute the chicken mixture evenly on top. Sprinkle with the remaining cheddar and cover with the other 4 tortillas.
- 7
Wipe the frying pan clean and return it to medium-low heat. Use the remaining butter to lightly grease the pan in batches.
- 8
Cook each quesadilla for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden and crisp and the cheese has melted.
