Chicken Quesadilla

Whilst in Lockdown, I've had to make the most of using everything but an oven. With no baking, I've had to come up with different ways to make foods. The quesadilla is a favourite of mine whilst visiting Taco Bell, and absence defintely makes the heart grow fonder. Actually based on a vegetarian recipe, this hits all parts of the pallet leaving a bit of spice tingling your taste buds.

Ingredients:

300g Chicken Breast, diced small

1 Clove of Garlic, crushed

1 small Red Onion, diced finely

1 Green Chilli, deseeded and finely diced

1/2 pack of Smoky BBQ Fajita Seasoning

1/2 Lime, zested

400g can of Chopped Tomatoes

8 White Mini Wraps (or wraps of your choice, as long as they fit in the pan)

Handful of mixed cheese

200g Canelloni Beans

Coconut/Sunflower Oil

1. Put a teaspoon full of coconut oil in the pan and then put on medium heat. Put in the diced chicken making sure that you're turning the chicken to cook on all sides. This will take around 6-8 minutes depending on the size of the chicken bits.

2. Once chicken is sealed off and white all over, add the garlic, red onion and green chilli and the Fajita seasoning then cook for a further 2-4 minutes until onion softens.

3. Add the canned tomatoes and zest the lime into the mixture. Season well. Stir consistently till the mixture is thick and forms a thick chutney like texture. This may take between 20-25 minutes.

4. Lay half of the wraps out ready to dish the mixture onto them. Spoon the mixture into the middle of the wraps no thicker than the chicken bits and leaving 1 inch around the outside of the wraps free. Add the Mixed Cheese onto the mixture only.

5. Place another wrap on top pressing hard around the edges to combine.

6. Place in medium heated frying pan with a little oil for about 4 minutes cooking on each side and crispy brown in the centre. Serve whilst hot.