Pesto Chicken Quesadillas
with Bell Pepper and Balsamic Tomato Salad
Sandwiched together with a pesto chicken filling and plenty of cheese, these Pesto Chicken Quesadillas are a fusion favourite combining Italian flavours and an easy Mexican inspired dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
240 grams
Diced British Chicken Breast
60 grams
Mature Cheddar Cheese
(Contains Milk)
32 grams
Pesto
(Contains Milk)
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken and bell pepper to the pan and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, grate the cheese.
Once the chicken is cooked, shred any large chunks of chicken whilst still in the pan.
Add the pesto and stir to combine.
Lay the tortillas (2 per person) onto a lightly oiled baking tray.
Divide the pesto chicken and pepper mixture equally between each one, placing on one side of the tortillas. Sprinkle over the cheese.
Fold the other side over to make a semi-circle. Press down to keep together.
Rub a little oil over the top of each quesadilla.
Bake on the top shelf of your oven until golden, 8-12 mins.
Meanwhile, cut the tomato into 1cm chunks.
In a medium bowl, mix together the balsamic glaze and olive oil for the dressing (see pantry for amounts).
Add the tomato chunks, season with salt and pepper, then stir to combine.
Toss the baby leaf mix through the dressed tomatoes.
Share the quesadillas between your plates and serve the salad alongside.
Enjoy!
