Enchilada Quesadillas
Crispy, cheesy quesadillas packed with seasoned chicken and Kursat’s Enchilada Paste. The paste gives the filling a deep roasted chilli flavour while keeping the recipe quick and simple.
Ingredients (Makes 2)
4 flour tortillas
300g cooked shredded chicken
3 tbsp Kursat’s Enchilada Paste
150g grated cheddar or Monterey Jack
½ small red pepper, finely sliced
1 tbsp oil
Method
Make the filling
Mix the shredded chicken with the Enchilada Paste until evenly coated.
Build the quesadillas
Place two tortillas on a board. Divide the chicken mixture between them and top with sliced pepper and grated cheese. Place another tortilla on top.
Cook
Heat a little oil in a frying pan over medium heat. Cook each quesadilla for approximately 2–3 minutes on each side until golden and crisp and the cheese has melted.
Cut and serve
Allow to rest for a minute before cutting into wedges. Serve with fresh coriander, lime and sour cream or salsa.
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