Chicken and leeks quesadillas

Author: Les Cultures de chez nous
Quesadillas au poulet et poireaux
Preparation 15
Baking 10
Portions 2
Freezing No


  • 30 ml (2 tablespoons) of vegetable oil
  • 2 chopped garlic cloves
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 180 ml (3/4 cup) of cooked pulled chicken
  • 1/4 chopped red pepper
  • 125 ml (1/2 cup) of chopped coriander
  • 180 ml (3/4 cup) of grated old Cheddar cheese
  • 2 large tortillas of 25 cm (10 inches) of diameter
  • Sour cream up to taste
  • Salsa up to taste
  • Leeks guacamole
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  • In a casserole, heat oil with garlic and leeks at low heat. Cook while strirring for 1 minute. Add water, cover and cook 2 minutes or until leeks tenders.
  • Set a tortilla over a working surface. Spread chicken over all tortilla. Cover with red pepper, coriander and cheese. Add leeks mixture. Set other tortilla over ingredients.
  • Set in a panini grill, preheated at maximum, roast 3 minutes.
Other way:
  • In a lightly oiled large pan, cook tortillas for about 3 minutes over each side at medium heat (use a large spatula to turn quesadilla). Slice it into parts and accompany with salsa, sour cream and avocado and leeks guacamole.

Chef's notes