Chicken and leeks quesadillas recipe 4641 0ce79368-8746-4f65-af31-f4efbc93ad18 /media/ztmegimy/quesadillas-poulet-poireaux-1200-x-1200.jpg Crazy Leeks Crazy Leeks 7/15/2022 9:45:19 a.m. 0 0 25 2 Plats principaux Weekday recipes Sandwiches, wraps and burgers Leeks
Chicken and leeks quesadillas

Chicken and leeks quesadillas

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15
10
2
No
Ingredients
  • 30 ml (2 tablespoons) of vegetable oil
  • 2 chopped garlic cloves
  • 1 package of 250 g (4 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

Other method:

  • 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.
Preparation
Side-by-side mode
  • 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 method:

  • 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.

Chicken and leeks quesadillas

Ingredients
  • 30 ml (2 tablespoons) of vegetable oil
  • 2 chopped garlic cloves
  • 1 package of 250 g (4 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

Other method:

  • 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.
Preparation
Side-by-side mode
  • 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 method:

  • 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.

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