Cheesy Chicken Quesadillas

Name: Cheesy Chicken Quesadillas with Slaw & Sour Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Garlic; 1 sachet Tex-Mex Spice Blend; 320 g Chicken Breast; 1 packet Sour Cream; 6 Mini Flour Tortillas; 1 Celery; 1 packet Tomato Paste; 1 packet Shredded Cheddar Cheese; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 tsp brown sugar; ¼ cup water; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Slaw & Sour Cream

Get up to $175 off

Oops, We've done it again – pulled out all the stops to create a weekday favourite filled with exciting flavours we know you love! Dinner tonight is easy, breezy and very cheesy, with a tender chicken filling seasoned in our fan-favourite Tex-Mex spice blend.

Allergens:

Milk

•Wheat

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Tex-Mex Spice Blend

320 g

Chicken Breast

1 packet

Sour Cream

(Contains: Milk; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

Celery

1 packet

Tomato Paste

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Carrot

1 packet

Shredded Cabbage Mix

Not included in your delivery

1 tsp

brown sugar

¼ cup

water

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Calories700 kcal

Energy (kJ)2930 kJ

Fat28 g

of which saturates14.5 g

Carbohydrate54.9 g

of which sugars16.7 g

Dietary Fibre10.5 g

Protein53.3 g

Sodium1150 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced.
• Grate carrot. Finely chop celery and garlic.
• Slice chicken breast into thin strips.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes.

• Add celery and carrot and cook, stirring, until softened, 4-5 minutes.
• Add garlic, Tex-Mex spice blend and tomato paste to the pan and cook until fragrant, 1-2 minutes.
• Add the brown sugar and water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.

• Arrange mini flour tortillas on a lined oven tray. Divide the chicken filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese.
• Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush (or spray) the tortillas with a drizzle of olive oil, then season with salt and pepper.
• Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

• Meanwhile, combine shredded cabbage mix and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide cheesy chicken quesadillas between plates.
• Serve with slaw and sour cream. Enjoy!

TIP: Cut the quesadillas into wedges if you prefer!