[cooked-description]
In a small bowl, mix the tomato purée with the oil, garlic and chillies.
Lay out one of the tortillas on a board and spread with the tomato mixture.
Sprinkle over the chicken, spring onions, peppers and cheese.
Place the second tortilla on top and press down.
Brush a large frying or griddle pan with a little oil and heat.
When hot, add the quesadilla and cook over a moderate heat for 2-3 minutes. Press down with a spatula until the cheese starts to melt.
Place a large plate over the pan and invert the quesadilla onto the plate.
Return to the pan and cook the other side for 2-3 minutes.
Remove from the pan and cut into wedges.
Serve with a mixed salad and a little soured cream and guacamole.
Ingredients
Directions
In a small bowl, mix the tomato purée with the oil, garlic and chillies.
Lay out one of the tortillas on a board and spread with the tomato mixture.
Sprinkle over the chicken, spring onions, peppers and cheese.
Place the second tortilla on top and press down.
Brush a large frying or griddle pan with a little oil and heat.
When hot, add the quesadilla and cook over a moderate heat for 2-3 minutes. Press down with a spatula until the cheese starts to melt.
Place a large plate over the pan and invert the quesadilla onto the plate.
Return to the pan and cook the other side for 2-3 minutes.
Remove from the pan and cut into wedges.
Serve with a mixed salad and a little soured cream and guacamole.
