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Coronation chicken-inspired quesadillas recipe

5 ratings

Looking for ways to use up roast chicken leftovers? Try these coronation chicken-inspired quesadillas, which feature shredded chicken, tikka masala cooking sauce, mango chutney, veg and plenty of gooey, melting cheese. Don't forget the homemade salsa to serve! See method

Serves 4
20 mins to prepare and 25 mins to cook
922 calories / serving

Ingredients

160g leftover roast chicken, chopped into 2cm chunks
5 tbsp mayonnaise
4 tbsp mango chutney
100g tikka masala cooking sauce
8 soft, flour tortillas
140g Cheddar cheese, grated
1 small red onion, finely sliced
1 red pepper, finely sliced
60g baby spinach leaves

For the tomato and avocado salsa

250g or 2 large tomatoes, finely chopped
1 avocado, finely chopped
2 tbsp olive oil
3 mint sprigs, leaves removed, small leaves reserved for garnish

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
3850kj
922kcal 46%
Fat
52g 74%
Saturates
15g 76%
Sugars
20g 22%
Salt
3g 49%

of the reference intake
Carbohydrate 81g Protein 29.8g Fibre 7g

Method

Mix together the chicken, mayonnaise, mango chutney and tikka masala cooking sauce. Season to taste.
Make sure you have a pan large enough to fit the round of a tortilla. Place this pan over a medium heat. Lay one tortilla on the base, then sprinkle over a quarter of the grated Cheddar. Top with a quarter of the onion and pepper, then spoon over the coronation chicken mixture.
Spread over a layer of spinach leaves, and top with another tortilla. Cook for 2-3 minutes until the cheese is sizzling as it spills out the sides a little.
Flip and cook the other side for a further 2-3 mins until crispy and toasted.
Remove and repeat with the remaining tortillas and fillings.
For the salsa, mix together the tomato, avocado and olive oil and season well. Stir through the leaves of mint, torn. Cut the quesadillas into wedges and serve with the salsa, topped with a few smaller leaves of mint.

See more Chicken recipes