Name: Chicken quesadillas with green-tomato salsa
Cook time: 20 min
Total time: 20 min
Ingredients: Green-tomato salsa; 2 cup green tomatoes, finely chopped; 1/2 medium red onion, finely chopped; 1 green chilli, finely chopped, seeds removed; 2 tablespoon fresh coriander, chopped; 2 garlic cloves, crushed; 1/2 teaspoon cumin; 1 pinch chilli powder; 1.5 limes, juice, according to taste; Quesadillas; 2 medium cooked chicken breasts, shredded, makes about 3 cups; oil or cooking spray, for tortillas; 12 flour tortillas; 2 cup grated cheese; sour cream; avocado, sliced

Ingredients

Green-tomato salsa

2 cup green tomatoes, finely chopped

1/2 medium red onion, finely chopped

1 green chilli, finely chopped, seeds removed

2 tablespoon fresh coriander, chopped

2 garlic cloves, crushed

1/2 teaspoon cumin

1 pinch chilli powder

1.5 limes, juice, according to taste

Quesadillas

2 medium cooked chicken breasts, shredded, makes about 3 cups

oil or cooking spray, for tortillas

12 flour tortillas

2 cup grated cheese

sour cream

avocado, sliced

Method

1.To make the green-tomato salsa: Combine all salsa ingredients in a processor and pulse 2-3 times to give the salsa an even, fine texture – it should not be a purée. Remove two-thirds of salsa, then pulse remaining third until it becomes liquid.

2.Chop shredded chicken and mix it into the larger portion of salsa.

3.Oil tortillas on one side. Place a tortilla, oiled-side down, in a heated frying pan (or use a sandwich press or grill plate on the stovetop). Spread with one-sixth of chicken salsa mixture, top with some grated cheese and place a second tortilla, oiled-side up, on top. Press firmly with a spatula so cheese binds the tortillas together as it melts.

4.When the bottom tortilla is golden, carefully flip it over and cook other side until golden. Repeat with remaining tortillas (keeping the cooked ones warm in the meantime).

5.Cut quesadillas into wedges and serve with green tomato sauce (the liquid salsa), sour cream and sliced avocado.

Women's Weekly Food