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Leeks
Chicken and leeks quesadillas
Author:
Les Cultures de chez nous
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Preparation
15
Baking
10
Portions
2
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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This week's specials
Chicken and leeks quesadillas
From
Nov 05
to
Jan 01
Preparation
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
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