Chicken and leek quesadillas
15
10
2
No
Ingredients
- 30 ml (2 tablespoons) of vegetable oil
- 2 garlic cloves, chopped
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 180 ml (3/4 cup) of cooked chicken, pulled
- 1/4 red pepper, chopped
- 125 ml (1/2 cup) of coriander. chopped
- 180 ml (3/4 cup) of old Cheddar cheese, grated
- 2 large tortillas of 25 cm (10 inches) diameter
- Sour cream, to taste
- Salsa, to taste
- Leek guacamole
Preparation
Side-by-side mode
- In a casserole, heat oil with garlic and leeks over low heat. Cook while stirring for 1 minute. Add water, cover, and cook 2 minutes, or until the leeks are tender.
- Set a tortilla over a working surface. Spread chicken over the entire tortilla. Cover with red pepper, coriander, and cheese. Add the leek mixture. Set the other tortilla over the ingredients.
- Set in a panini grill, preheated at maximum, roast 3 minutes.
Other method:
- In a lightly oiled large pan, cook tortillas for about 3 minutes on each side over medium heat (use a large spatula to turn the quesadilla). Slice it into parts and serve with salsa, sour cream, avocado, and leek guacamole.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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