Chicken quesadillas with green-tomato salsa
Mexican food can be fast as well as zinging with flavour. Sophie Gray rustles up this delicious, versatile dish for lunch or dinner
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Cooking tools:
- Food processor
- Skillet
- Spatula
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Oven mitt
- Plate
- Serving platter
- Serving bowl
- Mixing bowl
- Pitcher
- Stove
- Pastry brush
- Panini press
- Grill pan
- Kitchen towel
- Fork
- Spoon
Ingredients
- Green-tomato salsa
- 2 cups green tomatoes, finely chopped
- 1/2 medium red onion, finely chopped
- 1 green chilli, finely chopped, seeds removed
- 2 tablespoons fresh coriander, chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon cumin
- 1 pinch chilli powder
- 1 1/2 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 cups grated cheese
- sour cream
- avocado, sliced
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