Chicken and leek quesadillas
15
10
2
No
Ingredients
- 30 ml (2 tablespoons) of vegetable oil
- 2 garlic cloves, chopped
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 180 ml (3/4 cup) of cooked chicken, pulled
- 1/4 red pepper, chopped
- 125 ml (1/2 cup) of coriander. chopped
- 180 ml (3/4 cup) of old Cheddar cheese, grated
- 2 large tortillas of 25 cm (10 inches) diameter
- Sour cream, to taste
- Salsa, to taste
- Leek guacamole
Preparation
Side-by-side mode
- In a casserole, heat oil with garlic and leeks over low heat. Cook while stirring for 1 minute. Add water, cover, and cook 2 minutes, or until the leeks are tender.
- Set a tortilla over a working surface. Spread chicken over the entire tortilla. Cover with red pepper, coriander, and cheese. Add the leek mixture. Set the other tortilla over the ingredients.
- Set in a panini grill, preheated at maximum, roast 3 minutes.
Other method:
- In a lightly oiled large pan, cook tortillas for about 3 minutes on each side over medium heat (use a large spatula to turn the quesadilla). Slice it into parts and serve with salsa, sour cream, avocado, and leek guacamole.
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