Golden and crispy tortillas filled with smokey shredded chicken in a roasted tomato sauce with mozzarella and fresh parsley.
Makes 15 mini quesadillas
Ingredients
250g cherry tomatoes
3 chicken breasts
1 tsp smokey bbq
1 tsp smokey paprika
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried basil
Sea salt and cracked black pepper
Olive oil
250g mozzarella, grated
Fresh parsley
15 mini tortilla wraps
Method
- In a large cast iron skillet, add the cherry tomatoes, chicken breasts and season with smokey bbq, smokey paprika, garlic powder, dried thyme, dried basil, sea salt, cracked black pepper and drizzle with olive oil
- Cook in the oven for 35-40 minutes on 190 degrees C / gas mark 5
- Once cooked, remove the chicken from the skillet, shred apart with two forks and set aside
- Add the roasted tomatoes and the remaining juice from the skillet into a food processor and blend into a sauce
- Add the chicken and the tomato sauce mix back into the skillet and mix until combined
- Add a spoonful of the shredded chicken onto one side of a tortilla, top with grated mozzarella and fresh parsley and fold
- Heat a tablespoon olive oil over medium-high heat and add in the filled tortillas and cook for a couple of minutes each side until crispy and golden
- Remove from the skillet and serve with fresh parsley and red pepper flakes
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