Meal Planner

Grilled chicken and nectarine cheese quesadillas recipe

RECIPE OVERVIEW

A delicious barbecued version of the classic chicken and cheese quesadilla.

Preparation time: 8 minutes

Cooking time: 15 minutes

Ingredients

Serves: 4 people

  • 100 g Cheddar Cheese
    grated
  • 12 - Cherry Tomatoes
    quartered
  • 1 fillets Chicken Breast
    butterflied
  • 1 - Lime
    zest and juice
  • 1 tbsp Olive Oil
  • 1 pinch Pepper
  • 1 - Red Onion
    finely diced
  • 1 pinch Salt
  • 4 - Soft Flour Tortillas
  • 3 - Spring Onions
    roughly chopped
  • 1 tbsp SuperValu Chilli Flakes
  • 4 tbsp SuperValu Fresh Basil
    chopped
  • 1 - SuperValu Fresh Green Chilli
    deseeded and finely diced
  • 100 g SuperValu Goats Cheese
    crumbled
  • 1 handfull SuperValu Mixed Baby Salad Leaves
    to serve
  • 3 - SuperValu Nectarine
    stoned and quartered
  • 4 tbsp SuperValu Sour Cream
  • 2 tbsp SuperValu Sweet Chilli Jam

Method

  1. Preheat the barbecue to a medium heat.
  2. Combine the cheeses, tomatoes, nectarines, spring onions, red onion, chilli and basil in a bowl and season lightly with salt and pepper.
  3. Drizzle the olive oil on the butterflied chicken fillets, then season with the chilli flakes and some salt and pepper.
  4. Place the chicken on the barbecue, spread out so that both sides are opened out on the grill like a book, and grill for 5 minutes on each side, until completely cooked through. Transfer to a cutting board and drizzle over the lime zest and juice, then slice into strips.
  5. Place two tortillas on a work surface and spread some sour cream and chilli jam on each one. Divide the cheese mixture between the tortilla bases, then add the cooked chicken. Place another tortilla on top of the mixture to make a sort of sandwich.
  6. Gently transfer the quesadillas onto a baking tray, then place the tray on the barbecue over an indirect heat. Grill for 3 to 4 minutes, until the cheese has melted.
  7. Lift the quesadillas back onto a cutting board. Cut each quesadilla into quarters and serve immediately with salad leaves on the side.

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