Tex-Mex Pulled Chicken Quesadillas
with Cheddar Cheese & Yoghurt
- Gluten(Wheat)
- Milk
- Gluten
- Fish
- Cashew
- Almond
- Eggs
- Sesame
- Soy
- Wheat
- May contain traces of allergens
Pulled chicken is on the menu! It's succulent, super-tasty and works a treat in these easy and delicious quesadillas. With the slow cooking already done, the chicken just needs to be heated and it's ready to enjoy. Here, we've stirred it through a Mexican-style sauce to make a mouth-watering filling that's ready to be spread over tortillas and baked.
Ingredients
1 stalk
celery
1
carrot
1 tin
sweetcorn
1 packet
pulled chicken
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
1 packet
Mild Chipotle Sauce
(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
½ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice celery. Grate the carrot. Drain the sweetcorn.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, carrot and sweetcorn, stirring, until softened, 5 minutes.
• Add the water and brown sugar, then stir to combine. Cook until heated through, 1 minute. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add pulled chicken, Tex-Mex spice blend, tomato paste and mild chipotle sauce and cook until fragrant, 2-3 minutes.
• Arrange mini flour tortillas over a lined oven tray. • Divide the chicken mixture between tortillas, spooning it over 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.
Little cooks: Take charge of assembling the quesadillas!
• Brush or spray tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back toward the quesadillas.
• Cut Tex-Mex pulled chicken quesadillas into wedges and divide between plates. • Serve with Greek-style yoghurt. Enjoy!
TIP: You can serve the quesadillas whole if you prefer!
