Creamy Garlic Chicken Quesadilla Recipes

CREAMY GARLIC CHICKEN QUESADILLA

Creamy garlic chicken quesadilla image

Sandwich tortillas together with a mixture of cheese, chives, chicken and garlic to make these delicious quesadillas. They're great for a snack, lunch or light supper

Provided by Esther Clark

Time 20m

Number Of Ingredients 8

Ingredients

50g watercress
½ small bunch of chives
½ lemon , zested
5 tbsp garlic soft cheese
2 roasted chicken breasts, skin removed and reserved
2 large flour tortillas
30g mature cheddar , grated
30g mozzarella , grated

Steps:

Blitz the watercress, chives, lemon zest and soft cheese together and season. Fry the reserved chicken skin for 5 mins until crisp, then set aside. Meanwhile, shred the roasted chicken.
Spread the cheese mix over 1 tortilla, top with the chicken, crispy chicken skin, the cheddar, mozzarella and second tortilla. Heat a frying pan over a medium heat, add the quesadilla and cook for 2-3 mins on each side. Cut into four.

Nutrition Facts : Calories 437 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.7 milligram of sodium

CREAMY GARLIC CHICKEN

Creamy garlic chicken image

Serve up creamy garlic chicken with fluffy mashed potato and spinach for a comforting family dinner. This simple and satisfying recipe is the perfect midweek meal

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 50m

Number Of Ingredients 10

Ingredients

1kg floury potatoes , peeled and chopped
50g Flora Buttery, plus 2 tbsp
1 onion, finely chopped
3-4 garlic cloves, crushed
4 skinless chicken breasts , cut into strips
150ml white wine
300ml crème fraîche
½ small bunch parsley , finely chopped
200g baby spinach
½ lemon, juiced

Steps:

Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.

Nutrition Facts : Calories 821 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.53 milligram of sodium

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