Confession time: many of you don't know this of me but I hate having the same thing two nights in a row, freezing it for lunches or quick meals is okay, but never eating it again the next night. While this doesn't bother others in our house it does bother me!
I have read on a few blogs about Quesadillas. We don't frequent Mexican restaurants that often and have only really eaten the more commonly known Mexican dishes such as tacos, burritos, enchiladas, chilli, etc., so I have to say that the Quesadillas have intrigued me for some time now. Especially the mouthwatering Quesadilla recipes over at Closet Cooking and For the Love of Cooking..... do yourself a flavour favour and have at look at both these sites.
Anyway my mind was made up to have a go at making these so here is my take on this dish, one which I must say I really enjoyed and cannot wait to experiement a little more with flavours and fillings.
Chicken, Capsicum and Tomato Quesadillas
Points per serve: 5.5
2 light tortillas
1 tablespoon tomato paste
1 teaspoons taco seasoning
60 grams cooked chicken meat
1/2 tomato, diced
1/4 red capsicum, diced
1/4 red onion, finely sliced
60 grams low fat tasty cheese, grated
handful fresh coriander leaves
Combine tomato paste and taco seasoning and mix well. Spread evenly over one tortilla. Top with chicken, tomato, capsicum, red onion and grated cheese. Top with other tortilla.
Heat a frying pan over high heat and spray with cooking spray. Reduce to low heat. Gently place quesadilla into the frying pan and cook for 3 - 5 minutes or until golden.
Flip quesadilla over ( I used a plate and then slid it back into the frying pan) and cook for a further 3 - 5 minutes or until golden and cheese has melted.
Cut into triangles and serve.
(click here for a printable version of this recipe)