CHICKEN MAYO QUESADILLA

CHICKEN MAYO 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.

Heat a little Olive Oil in a large frying pan and gently place a quesadilla into the pan. Cook gently on both sides until golden brown and crispy. Remove from the pan and repeat with the others.
Cut each quesadilla into 4 sections and season to taste. Serve while still hot!

 

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.

Heat a little Olive Oil in a large frying pan and gently place a quesadilla into the pan. Cook gently on both sides until golden brown and crispy. Remove from the pan and repeat with the others.
Cut each quesadilla into 4 sections and season to taste. Serve while still hot!

 

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