spice up your summer

serves 4 makes 8 quesadillas

ingredients

• Old El Paso® Flour Tortillas (326g)
• 4 skinless chicken breasts, shredded or cut into small pieces
• 250g grated cheese, half cheddar, half mozzarella
• Old El Paso® Original Chunky Salsa (226g)
• 10 teaspoons vegetable oil
• Old El Paso® Jalapenos (215g) Optional
• Fresh guacamole Optional

preparation

Heat 2 teaspoons of oil in a non-stick frying pan over medium heat until piping hot. Add chicken breasts and stir-fry until brown and thoroughly cooked.

Heat another non-stick frying pan over medium heat and add 1 teaspoon of the oil. Place 1 Old El Paso® Soft Flour Tortilla in the pan and (working quickly!) spread about an eighth of the salsa, cooked chicken, jalapenos (optional) and sprinkle with an eighth of the grated cheese. Cook the filled tortilla for 1 minute until the underneath is a light golden brown and crisp. Carefully fold one half over using a large spatula and press the edges together gently to seal. Cook for another couple of minutes until crisp and golden and remove from the pan. Repeat for remaining quesadillas adding 1 teaspoon of oil for each.

to serve

Cut into halves then serve with guacamole and your biggest smile!