Ingredients
- 2 tbsp olive oil
- 2 large red onions, VERY thinly sliced
- 14 slices pickled jalapeños
- 200 g strong Monterey Jack or Cheddar cheese, grated
- 250 g wafer thin chicken
- 4 tbsp fresh coriander, roughly chopped
- 6 tbsp mayonnaise
- 1 lime
- 8 large soft wraps
Instructions
- Gently fry the onion and chilli in the oil until soft and golden, about 15 minutes.
- Divide the ingredients between the 4 four wraps.
- Sprinkle a generous amount of cheese onto one half of a wrap.
- Place the chicken and more cheese on top.
- Blob on the mayonnaise, coriander, jalapeno and a squeeze of lime.
- Top with the second tortilla.
- Lay one tortilla into a non-stick frying pan and spoon a ¼ of the mix over evenly.
- Top with a second tortilla and place the tortilla on a medium heat to start the cooking process.
- Cut a piece of baking parchment to fit snugly on the top tortilla.
- Gently heat a second frying pan and then place it on top of the baking parchment, so you cook from above and below. You can pop the pans into a hot oven to cook through if you want.
- You may need to reheat the top pan a couple of times to warm through thoroughly.
- Alternately you can cook in a quesadilla cooker.
- Lift the cooked quesadilla, cut and eat.
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Nutrition Facts
Chicken Cheddar Red Onion Quesadilla
Amount per Serving
Calories
768
% Daily Value*
Fat
51
g
78
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
15
g
Monounsaturated Fat
16
g
Cholesterol
76
mg
25
%
Sodium
6983
mg
304
%
Potassium
979
mg
28
%
Carbohydrates
54
g
18
%
Fiber
13
g
54
%
Sugar
13
g
14
%
Protein
27
g
54
%
Vitamin A
6665
IU
133
%
Vitamin C
46
mg
56
%
Calcium
568
mg
57
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
