Ingredients
4 wholemeal tortillas
10g of low fat cheese per Quesadilla
200g of Chicken Breast, chopped
1 thinly sliced red onion
1 tsp of cumin
1 tsp of paprika
1 tsp of chilli powder
A few dashes of hot sauce
Handful of Jalapeños
50ml of soured cream
Low Cal Spray
Preparation
- In a medium heat pan, fry off the chicken.
- After a few minutes, add the spices and hot sauce and onion.
- Stir fry until fully cooked
- Place two of the tortillas onto a board and cover each with the grated cheese.
- Split the chicken mixture between for and top the tortillas like a pizza.
- Spread the sour cream onto one side of each of the remaining two tortillas and place sour cream-side down onto the filled tortillas.
- Heat a frying pan and add the oil. Place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting.
- Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden.
- Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
- Cut the quesadillas into quarters and serve