I have a confession to make...this is the first quesadilla I have ever made, or eaten. But you know what? I think this may just become a serious addiction.
This quesadilla has it all going on. It's healthy, filling, full of fibre, protein, provides at least one of your 5 a day, uses leftovers and so can be really good value, is quick, easy...did I mention its also pretty darn tasty? You have the crisp and crunchy tortilla, the tender, smoky chicken, creamy cheese and avocado, juicy tomato and flavourful spinach. I may also point out that the colours are amazing, especially since I chose to serve it up alongside a leftover chicken, blueberry and pomegranate seed salad...
Ingredients
- 1/2 large leftover chicken breast, approx. 70g (no skin, mine was baked in the oven the day before, cooled, and placed into the fridge)
- 1 large handful of spinach
- 1/2 large beef tomato
- 1/4 ripe avocado/ alligator pear (I put the latter purely because I love calling them that)
- 1 tbsp. hot salsa
- 1tbsp plain low fat cottage cheese
- 1 wholemeal tortilla or wrap (of about medium size, it needs to be able to lie flat in your pan; I actually had to trim the edge off a large one)
- 1/2- 1tsp smoked paprika
- Black pepper, to taste
- 1/2-1tsp Italian herbs (dried)
- 1/2tsp dried chilli flakes
As usual, you can replace some of these ingredients with whatever veggies or meat or fish you have kicking around in your fridge!
Method
- Place a dry non stick frying pan onto a high heat, add the tortilla, and heat it through. Once the side touching the pan is slightly crisp and toasted, flip the tortilla and turn the pan down to a low heat.
- Chop the leftover chicken into chunks whilst this is happening, and sprinkle generously with the smoked paprika. Place onto a microwavable plate and microwave on full power until piping hot.
- Lay spinach leaves and then tomato onto one side of the tortilla, and allow the heat to slightly wilt the spinach. At this point pile the chicken on top.
- Chop your avocado into chunks and add this to the tortilla, followed by the chilli flakes and Italian herbs, black pepper, and finally the salsa and cottage cheese.
- Carefully fold the side of the tortilla not laden with food over the other side: press down to ensure the fillings don't escape.
- Again, carefully, flip the folded tortilla in order to toast the other side. Once the tortilla is crisped to your liking serve it up- I like to cut mine into three wedges, as shown in the first picture.
Labels: balanced diet, chicken, cooking, easy recipe, Food, healthy recipe, protein, quesadilla, student food, tortilla, wrap
