Chicken Quesadillas
Chicken Quesadillas
Fancy something a bit different for lunch? Want the kids to eat spinach without complaining? Get them to make these fabulous quesadillas and they’ll be tucking in with a smile. As always, adult supervision is needed during the cooking phase.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 250g frozen chopped spinach, defrosted & squeezed dry
- 2 cups chopped barbecue chicken
- 170g tub semi-dried tomatoes, drained 2 cups grated cheese
- 4 large wraps
Method
- Heat a flat sandwich press or panini press.
- Mix the filling ingredients together in a large bowl.
- Lay out 4 sheets of baking paper big enough to sit the wraps on.
- Divide the mixture into 4 and then spread it onto half of each wrap.
- Use the baking paper to fold the wrap in half and then place the parcel, baking paper and all, onto the plate of the sandwich press.
- The baking paper makes it a bit safer for fingers to place and remove the quesadilla, but I would still suggest that this part is done by an adult.
- Close the press and cook until the cheese has melted and the quesadilla is brown and crisp.
- Cut the quesadilla in half to serve.
- Note: You can use whatever fillings you like in your quesadilla.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
