Crispy, cheesy quesadillas stuffed with leftover pulled chicken from our Braised Turmeric Chicken batch. Dunk 'em in that golden dipping sauce for the ultimate bite.
Juicy Braised Chicken & Cheese Crisp Quesadillas
4.5
0
Notes
20 mins cook
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Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Turmeric Braised Chicken & Chickpeas. Make a big batch and you'll unlock more quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Turmeric Braised Chicken & Chickpeas. Make a big batch and you'll unlock more quick and easy recipes.
Serves
2
Red Onion
Cheddar Cheese
Flour Tortilla
Flatbread
Soured Cream
Fresh Coriander
Lime
Salt
Black Pepper
Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Turmeric Braised Chicken & Chickpeas. Make a big batch and you'll unlock more quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Turmeric Braised Chicken & Chickpeas. Make a big batch and you'll unlock more quick and easy recipes.
Serves
2
Red Onion
Cheddar Cheese
Flour Tortilla
Flatbread
Soured Cream
Fresh Coriander
Lime
Salt
Black Pepper
Unlock Mob Premium
Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Turmeric Braised Chicken & Chickpeas. Make a big batch and you'll unlock more quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Turmeric Braised Chicken & Chickpeas. Make a big batch and you'll unlock more quick and easy recipes.
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Before you begin, make the Turmeric Braised Chicken.
Step 1.
Finely slice the red onion and to a bowl with a pinch of salt and the juice of half the limes. Scrunch with your hands and set aside to lightly pickle. Pick the coriander leaves and discard the stems.
Step 2.
Warm the turmeric chicken in a saucepan over a low heat until hot. Spoon out some of the golden broth and set it aside in a small bowl, this is your dipping sauce.
Use two forks to shred the chicken in the pan, then take off the heat.
Step 3.
Set a large non-stick frying pan over a medium heat. Sprinkle a small handful of cheddar directly into the dry pan, roughly in a tortilla-sized circle. Once it starts to melt and bubble, press a tortilla on top. Leave for 30 seconds, then flip and toast the other side until golden and pliable. Repeat with the remaining cheese and tortillas.
Step 4.
Spread a dollop of soured cream over the cheese side of each tortilla. Fill with shredded chicken, then top with the pickled onion and coriander leaves. Fold in half and serve with the warm dipping broth on the side.
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