CHICKEN MAYU QUESADILLA
Servings: 6
Ingredients
30ml NOMU Chicken STOCK
4 skinless boneless chicken breasts
4 tbsp NOMU MAYU
1 tbsp chopped flat-leaf parsley
1 tbsp chopped lemon thyme (optional)
1 small green chilli, finely chopped
Juice of ½ lemon
100g white cheddar cheese, grated
6 tortillas
NOMU Extra Virgin Olive Oil, for toasting
NOMU Sea Salt and Black Pepper, to taste
Directions
In a saucepan, stir the NOMU Chicken STOCK into 1 litre of water. Add the chicken breasts, place a lid on the saucepan and very slowly bring to a simmer. Switch off the heat and leave the chicken to poach in the stock until cool. This cooking method keeps the chicken succulent and moist.
Once cooled, shred the chicken breasts and place them in a mixing bowl. Add the NOMU MAYU, chopped herbs, chilli, and lemon juice. Mix gently to combine all the ingredients and season to taste.
Place three tortillas on a clean working surface and spread the chicken mixture evenly over each one. Sprinkle each one with a layer of cheese and place the remaining tortillas on top.
Ingredients
30ml NOMU Chicken STOCK
4 skinless boneless chicken breasts
4 tbsp NOMU MAYU
1 tbsp chopped flat-leaf parsley
1 tbsp chopped lemon thyme (optional)
1 small green chilli, finely chopped
Juice of ½ lemon
100g white cheddar cheese, grated
6 tortillas
NOMU Extra Virgin Olive Oil, for toasting
NOMU Sea Salt and Black Pepper, to taste
Directions
In a saucepan, stir the NOMU Chicken STOCK into 1 litre of water. Add the chicken breasts, place a lid on the saucepan and very slowly bring to a simmer. Switch off the heat and leave the chicken to poach in the stock until cool. This cooking method keeps the chicken succulent and moist.
Once cooled, shred the chicken breasts and place them in a mixing bowl. Add the NOMU MAYU, chopped herbs, chilli, and lemon juice. Mix gently to combine all the ingredients and season to taste.
Place three tortillas on a clean working surface and spread the chicken mixture evenly over each one. Sprinkle each one with a layer of cheese and place the remaining tortillas on top.
Ingredients
30ml NOMU Chicken STOCK
4 skinless boneless chicken breasts
4 tbsp NOMU MAYU
1 tbsp chopped flat-leaf parsley
1 tbsp chopped lemon thyme (optional)
1 small green chilli, finely chopped
Juice of ½ lemon
100g white cheddar cheese, grated
6 tortillas
NOMU Extra Virgin Olive Oil, for toasting
NOMU Sea Salt and Black Pepper, to taste
Directions
In a saucepan, stir the NOMU Chicken STOCK into 1 litre of water. Add the chicken breasts, place a lid on the saucepan and very slowly bring to a simmer. Switch off the heat and leave the chicken to poach in the stock until cool. This cooking method keeps the chicken succulent and moist.
Once cooled, shred the chicken breasts and place them in a mixing bowl. Add the NOMU MAYU, chopped herbs, chilli, and lemon juice. Mix gently to combine all the ingredients and season to taste.
Place three tortillas on a clean working surface and spread the chicken mixture evenly over each one. Sprinkle each one with a layer of cheese and place the remaining tortillas on top.
Ingredients
30ml NOMU Chicken STOCK
4 skinless boneless chicken breasts
4 tbsp NOMU MAYU
1 tbsp chopped flat-leaf parsley
1 tbsp chopped lemon thyme (optional)
1 small green chilli, finely chopped
Juice of ½ lemon
100g white cheddar cheese, grated
6 tortillas
NOMU Extra Virgin Olive Oil, for toasting
NOMU Sea Salt and Black Pepper, to taste
Directions
In a saucepan, stir the NOMU Chicken STOCK into 1 litre of water. Add the chicken breasts, place a lid on the saucepan and very slowly bring to a simmer. Switch off the heat and leave the chicken to poach in the stock until cool. This cooking method keeps the chicken succulent and moist.
Once cooled, shred the chicken breasts and place them in a mixing bowl. Add the NOMU MAYU, chopped herbs, chilli, and lemon juice. Mix gently to combine all the ingredients and season to taste.
Place three tortillas on a clean working surface and spread the chicken mixture evenly over each one. Sprinkle each one with a layer of cheese and place the remaining tortillas on top.
