Chicken and leeks quesadillas
15
10
2
No
Ingredients
- 30 ml (2 tablespoons) of vegetable oil
- 2 chopped garlic cloves
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 180 ml (3/4 cup) of cooked pulled chicken
- 1/4 chopped red pepper
- 125 ml (1/2 cup) of chopped coriander
- 180 ml (3/4 cup) of grated old Cheddar cheese
- 2 large tortillas of 25 cm (10 inches) of diameter
- Sour cream up to taste
- Salsa up to taste
- Leeks guacamole
Other method:
- In a lightly oiled large pan, cook tortillas for about 3 minutes over each side at medium heat (use a large spatula to turn quesadilla). Slice it into parts and accompany with salsa, sour cream and avocado and leeks guacamole.
Preparation
Side-by-side mode
- In a casserole, heat oil with garlic and leeks at low heat. Cook while strirring for 1 minute. Add water, cover and cook 2 minutes or until leeks tenders.
- Set a tortilla over a working surface. Spread chicken over all tortilla. Cover with red pepper, coriander and cheese. Add leeks mixture. Set other tortilla over ingredients.
- Set in a panini grill, preheated at maximum, roast 3 minutes.
Other method:
- In a lightly oiled large pan, cook tortillas for about 3 minutes over each side at medium heat (use a large spatula to turn quesadilla). Slice it into parts and accompany with salsa, sour cream and avocado and leeks guacamole.
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