Old El Paso

Mexican chicken and cheese toasties - two soft flour tortillas, filled with little chunks of spiced chicken, mouthwatering melted cheese and chunky tomato salsa.

Ingredients

1 x Old El Paso Soft Flour Tortillas
1 x Old El Paso Original Thick ‘n’ Chunky Salsa
1 x Jar Old El Paso Jalapeños – Optional
4 x cooked, skinless chicken breasts, shredded or cut into small pieces
250g grated cheese, half cheddar, half mozzarella
10 tsp vegetable oil
Guacamole to serve

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Instructions

1. Heat 2 teaspoons of oil in a non-stick frying pan over a medium heat until piping hot. Throw in the chicken breasts and stir-fry until golden brown and thoroughly cooked.

2. Heat another non-stick frying pan over a medium heat and add a teaspoon of oil.  Place one of the Old El Paso Soft Flour Tortillas to the pan and (working quickly!) add about an eighth of the salsa, cooked chicken, Old El Paso Jalapeños (optional) and sprinkle with an eighth of the grated cheese.

3. Cook the filled Old El Paso Soft Flour Tortilla for 1 minute until the underneath is a light golden brown and crisp. Carefully fold in half over using a spatula and then press the edges together gently to seal. Cook for another couple of minutes until crisp and golden, then remove from the pan and leave in a warm oven while you cook the rest!

4. Do the same for all the other 3 tortillas to make 4 quesadillas, adding a teaspoon of oil to the pan each time.

Make it your way

Cut each quesadilla into 4 chunky wedges, then serve up with a big dollop of chunky guacamole.

Cook’s tips

Go veggie and swap the chicken for strips of aubergine, courgette and coloured peppers.