Mon, 7 May 2018
(Serves 4-6)
Ingredients:
4 x Chicken fillets cut into strips (220g )
200g Grated Cheese (Monterey jack is best )
12 Flour Tortillas
3 x Mixed Peppers, chopped
1 x Onion, cut into half and then slices
2 tbs Cajun Seasoning
Sour Cream
Tomato Salsa
20g Rapeseed Oil
2 tbs Tequila
For the Lime marinade:
Juice of 6 Limes
Bunch Corriander
1 x Garlic Clove, sliced
50ml/2fl oz Rapeseed Oil
1 tbsp Clear Honey
Salt and pepper
Method:
1. Mix all marinade ingredients together in a freezer bag and add chicken strips
2. Massage marinade into Chicken and leave overnight, sealed in the fridge
3. Preheat non stick pan and add oil. Sauté chicken strips until sealed and then add veg mix, Cajun seasoning and cook till chicken is fully cooked (for about 10 mins)
4. While pan is really hot, add a dash of tequila to pan and reduce by half. (Be careful when adding alcohol to the pan). Remove and set aside
5. In a separate pan, add 1/2 tablespoon of butter or a spray oil to pan over a medium heat and lay a flour tortilla in the pan
6. Then build your quesadillas by layering grated cheese on the bottom tortilla and then arranging the chicken mixture on top
7. Add more cheese and top with second tortilla
8. When tortilla is golden on first side, carefully flip to the other side, adding another 1/2 tablespoon or spray oil to pan.
9. Carefully cook tortilla till golden in colour on other side too.
10. Cut each quesadilla into wedges and serve with salsa and sour cream.
Enjoy!
