This simple and quick all in one meal is sure to become a regular midweek meal.
Ingredients
325g cooked chicken, shredded
200g mature Cheddar cheese, grated
1 large handful fresh coriander, chopped
8 Old El Paso™ Super Soft Regular Flour Tortillas
2 teaspoons oil
3 tablespoons ranch dressing
1/2 jar (226g) Old El Paso™ Thick ‘N’ Chunky Salsa
Instructions
Divide the chicken, cheese and most of the coriander between 4 of the tortillas. Top with the remaining tortillas.
Heat a large 12 non-stick frying pan over a medium heat. Brush the frying pan with oil then lay 1 quesadilla into the pan. Cook for 1-2 minutes, then brush the top side with oil and carefully turn over. Cook for a further 1-2 minutes, until golden.
Repeat with the remaining quesadillas. Serve the quesadillas drizzled with the dressing and salsa. Garnished with the remaining coriander and cut into wedges to serve.
Expert Tips
Keep cooked quesadillas warm in a low oven while cooking the remaining ones.
