The perfect mid-week Back to School dinner for the whole family!

  • Serves: 2 people
  • Prep time: 5 minutes
  • Cooking time: 20 minutes
    • Mexican

    Chicken Quesadillas and Sweet Potato Wedges

    Recipe Information

    Ingredients
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    2 Chicken fillets diced

    2 x Peppers de-seeded and sliced

    80g Grated Cheese

    Jar of mild salsa

    2 x Tortilla wraps
     

    Sweet Potato Wedges:

    Sour cream

    2 Sweet potatoes

    2 tbsp Olive oil

    Method

    In a hot pan add a little oil.

    Slice the chicken fillets and add to the pan and cook until golden brown. Remove from the heat once cooked and put to one side.

    Spread 2 tbsp of salsa onto one side of each tortilla, add in the peppers and grated cheese and the cooked chicken. Fold over the tortilla to cover the toppings and then brush with oil.

    Heat a large non-stick frying pan, then cook the tortilla oil side down for 4 minutes. Once the side is cooked, carefully turn over with a pallete and cook the other side for 2 minutes.

    Cut the quesadilla in half and serve with decorations!

    Any topping can work – Why not try cheese and tomato, chicken and pesto or spinach and mushroom!

     

    For the Sweet Potato Wedges:

    Heat the oven to 220C/200C fan/gas 7. Cut off and discard the ends of the potatoes, halve, then cut each half into long wedges.

    Tip the wedges onto a large baking tray. Drizzle over the oil, sprinkle over some salt and pepper, then toss to coat.

    Cook in the oven for 15 mins, then turn the wedges over and cook for 15 mins more until golden and tender.