I have been busy in the kitchen over the past few weeks with family occasions and get togethers. I also took the time to enter a few recipe competitions. There seems to be so many recipe competitions at the moment, such as Taste Factor, and all have amazing prizes up for grabs, so I just had to rustle up a few recipes and enter - if you're not in, and all that!
This recipe is one that comes in handy at times when I am really busy and need something quick for supper or tea.
This is a dish that be thrown together very quickly with whatever ingredients you have at hand. Quesadillas are a popular dish in my house and they are a great way to use up any left overs including roast chicken. Ham could also be used in place of the chicken however after watching What's Ireland Eating, last week on RTE 1, I'm not sure if many of us will be adding any regular ham to our shopping baskets for a while!
Roast Chicken Quesadilla
2 wholewheat tortilla wraps
1 tablespoon sun dried tomato pesto
A small handful of grated cheddar cheese
2/3 sprigs of chive/red onion, sliced finely
Handful of roast chicken
1. Heat a large frying pan over a high heat. Spread the sun dried tomato pesto on one of the tortilla wraps, top with some grated cheese, a generous amount of spring onions, and lots of lovely roast chicken.
2. Place another tortilla wrap on top. Fry on both sides over a high heat, until the quesadilla is golden brown and the cheese inside has melted.
Serve the quessdillas sliced in quarters with a green salad.