Speedy quesadilla with cheese and chicken

Speedy quesadilla with cheese and chicken: a quick frying-pan recipe with tortillas, red pepper, onion and melted cheese – ideal for using up leftovers without fuss.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 8 min
• Total time: 13 min
• Calories: 680 kcal per serving
• Protein: 40 g
• Fat: 36 g
• Carbs: 46 g

Ingredients

• 200g cooked chicken (e.g. leftovers)
• 1/2 red onion
• 4 wheat tortillas (large, without seed oils)
• 150g grated cheese (Gouda or cheddar)
• Optional: soured cream, guacamole
• 1 tbsp olive oil
• 1 red pepper
• Salt, pepper, cumin

Method

You’ll need: frying pan · chopping board · knife · grater · spatula

1. Cut the red pepper into thin strips, finely chop the red onion and pull or cut the cooked chicken into bite-sized pieces.
2. Heat a large frying pan with the olive oil. Put in a wheat tortilla and sprinkle half of it with grated cheese.
3. Spread the chicken, red pepper and red onion over the cheese. Season with salt, pepper and cumin and add a little more cheese on top.
4. Fold the tortilla over or cover with a second wheat tortilla. Fry over a medium heat until the underside is golden brown, then carefully turn.
5. Keep frying until the cheese has melted and the tortilla is crisp on the outside. Repeat with the second quesadilla.
6. Cut into triangles and serve with soured cream and guacamole if you like.

Good to know

When you're short on time, this quesadilla never lets you down. Warm, crisp and just right for a relaxed meal without much effort.

Swaps

Wheat tortillas → wholemeal wraps (more fibre) | Gouda or cheddar → mozzarella (a little milder and often a little higher in protein per calorie) | Soured cream → Greek yoghurt (more protein) | Olive oil → ghee (heat-stable for frying)

Allergens

Contains gluten and milk. Depending on the spice level and texture, often suitable for children. During pregnancy it's fine with fully cooked chicken and chilled, fresh dairy.