Chicken Quesadillas
Ingredients
For the Sauce
- 700ml passata
- 250ml chicken stock
- 2 tsp cumin (see notes)
- 1½ tsp garlic salt
- 1½ tsp onion powder
- ½ tsp ground chilli powder
- ¼ tsp paprika
- ⅛ tsp cayenne pepper (see notes)
To Assemble
- 2 cups shredded chicken (see notes)
- 4 tortillas
- ½ cup grated cheese
- 1 tbsp oil
To Serve
- sour cream optional
Instructions
- Add passata, chicken stock and spices in a large saucepan and bring to a boil. All to boil, uncovered for 15-20 mins or until slightly thickened. Set aside.
- Add chicken to a large bowl along with 1/4 to 1/3 cup of the sauce, adding extra if needed. You want the sauce to cover all of the chicken without dripping. Stir thoroughly to combine.
- To make the quesadillas, spoon chicken into one half of a tortilla and top with cheese. Fold over and carefully place in a hot, oiled frying pan on medium-high heat and grill for 2-3 mins on each side or until cheese has melted. Repeat with remaining tortillas.
- Cut each quesadilla into thirds and serve with the remaining sauce and sour cream to dip.
Notes
- If you want this recipe to be even easier, you can replace all of the spices with a sachet of taco seasoning.
- These Quesadillas are on the mild side so if you want to make them spicy, simply add extra cayenne pepper.
- If you don't have any leftover or supermarket roast chicken, bake two large chicken breasts at 200°C for 30 mins and shred with two forks.