Coronation chicken-inspired quesadillas recipe
Looking for ways to use up roast chicken leftovers? Try these coronation chicken-inspired quesadillas, which feature shredded chicken, tikka masala cooking sauce, mango chutney, veg and plenty of gooey, melting cheese. Don't forget the homemade salsa to serve!
See method- Serves 4
- 20 mins to prepare and 25 mins to cook
- 922 calories / serving
Ingredients
- 160g leftover roast chicken, chopped into 2cm chunks
- 5 tbsp mayonnaise
- 4 tbsp mango chutney
- 100g tikka masala cooking sauce
- 8 soft, flour tortillas
- 140g Cheddar cheese, grated
- 1 small red onion, finely sliced
- 1 red pepper, finely sliced
- 60g baby spinach leaves
For the tomato and avocado salsa
- 250g or 2 large tomatoes, finely chopped
- 1 avocado, finely chopped
- 2 tbsp olive oil
- 3 mint sprigs, leaves removed, small leaves reserved for garnish
Each serving contains
- Energy
- 3850kJ 922.0kcal
- Fat
- 52g
- Saturates
- 15g
- Salt
- 3.0g
- Sugars
- 20g
of the Reference intake
Carbohydrate 81.0gProtein 29.8gFibre 7.0g
Method
- Mix together the chicken, mayonnaise, mango chutney and tikka masala cooking sauce. Season to taste.
- Make sure you have a pan large enough to fit the round of a tortilla. Place this pan over a medium heat. Lay one tortilla on the base, then sprinkle over a quarter of the grated Cheddar. Top with a quarter of the onion and pepper, then spoon over the coronation chicken mixture.
- Spread over a layer of spinach leaves, and top with another tortilla. Cook for 2-3 minutes until the cheese is sizzling as it spills out the sides a little.
- Flip and cook the other side for a further 2-3 mins until crispy and toasted.
- Remove and repeat with the remaining tortillas and fillings.
- For the salsa, mix together the tomato, avocado and olive oil and season well. Stir through the leaves of mint, torn. Cut the quesadillas into wedges and serve with the salsa, topped with a few smaller leaves of mint.
- See more Chicken recipes
