Chicken & Cheese Quesadillas

• 15 min total
• 15 min hands-on
• Serves 2
• 680 kcal
• 41 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 1 cup cooked chicken (rotisserie), shredded
• ½ tsp ground cumin
• ½ cup salsa
• 1 cup shredded cheddar
• 2 flour tortillas, 10-inch
• 1 tsp vegetable oil
• ¼ cup sour cream
• salt

Method

1. Toss the chicken with the cumin, 2 tbsp of the salsa and a pinch of salt.
2. Lay the tortillas flat. Sprinkle half of each with a quarter of the cheese, top with half the chicken and then another quarter of the cheese. Fold over and press down gently.
3. Heat the oil in a large skillet over medium heat. Cook the quesadillas side by side (or one at a time) until golden and crisp underneath, 2–3 minutes. Flip carefully with a wide spatula and cook 2–3 minutes more, until the second side is crisp and the cheese has melted.
4. Rest 1 minute, then cut into wedges. Serve with the remaining salsa and the sour cream.

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