MEXICANA® SPICY CHICKEN QUESADILLA

HERE’S a really quick recipe you can prepare in around 10 minutes, which makes it a great midweek meal or lazy Saturday treat.

It uses Mexicana cheese, which means it’s got a bit of a kick to it.

The recipe also includes red pepper, but you could add any veg you fancy to it – it’s a delicious way to get one of your five-a-day if you add enough!

You’ll need:

4 flour or corn tortillas 4 heaped tsp chipotle sauce 1 cooked chicken breast, shredded 4 spring onions finely sliced 1 roasted red pepper cut into thin strips 120g Mexicana® cheese, grated

For the guacamole: 1 avocado, peeled and stoned juice of a lime ½ clove of garlic, minced handful of coriander leaves

Method:

1. Place two tortillas on a board and spread the chipotle sauce over both. Top with the chicken, spring onion and roasted pepper and finish with a sprinkle of Mexicana® cheese. Top each tortilla with another tortilla and press down firmly. 2. Slide the quesadillas off the board carefully into a large, dry non-stick frying pan. Cook over a medium heat for about a minute-and-a-half on each side or until they are really crispy on the outside and the cheese is melted and oozy. 3. For the guacamole, mash the avocado until smooth, squeeze in the juice from the lime, add the garlic and season with salt and pepper. 4. Cut the quesadilla into triangles, sprinkle with the coriander leaves and serve with the guacamole on the side.