Chicken quesadilla pinwheels

  • Preparation Time10 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy
4 large 25 to 30cm plain flour tortillas
140g shredded Monterey Jack
240ml chipotle salsa
250g chopped rotisserie chicken meat, still warm from store or warmed in microwave
1) Heat a large skillet over medium heat. Add a plain flour tortilla, blister it on 1 side then turn it over. Scatter cheese on top and cook 1 minute. Remove to cutting board. Top the tortilla with 60ml salsa, spreading it gently with the back of a spoon back to edges. Top with 60g chicken, then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1cm slices and arrange on platter.

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