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Saucy Chicken Quesadillas

July 9, 2013

Goodbye Yesterday

Everybody has memories they do not like to remember, but the best thing about horrible memories is that they are memories.   Thoughts of the PAST.  How you deal with these memories determines your future and can ruin the present if you let the memories get the better of you.  For some reason Mexican food reminds me that my troubles can go away and there is always silver lining.  Using some leftovers I made these cheesy saucy quesadillas, they tasted wicked.  And for that brief moment I was in no emotional pain and the tears stopped running down my cheeks.  Then my partner smiled at the good food and I forgot I had a bad day.

This recipe was adapted from Asda Magazine (January, 2013).

Saucy Chicken Enchiladas

Ingredients:

1 tbsp oil, 200g cooked chicken meat off the bone, 1 red onion (peeled and chopped), 100g drained canned kidney beans, 100g drained canned sweetcorn, tomato and red pepper ragu sauce, 200g cheddar cheese, fresh tortillas, fresh coriander, wedges, guacamole and sour cream to serve.

Method:

1. In a wok or large frying pan heat the oil over a medium heat.
2. Fry the chicken, onion, kidney beans and sweetcorn.
3. After roughly 8 minutes add the tomato sauce.
4. Sandwich the chicken, vegetables and sauce in the tortillas.
5. Divide the cheese into the tortillas.
6. Grill the tortillas.
7. When browned and the cheese has melted sprinkle over fresh coriander and serve with wedges, guacamole and sour cream.

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From → Main Meals

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