The perfect way to use up your roast chicken leftovers for a wee lunchtime treat on a Friday.
- Leftover Roast Chicken
- Sweet piquanté peppers
- Sweet Red Pointer Peppers
- Chipotle Chilli Flakes
- 2x Mini Baby Bells grated
- Tortilla Wraps
- Coriander
- 1 x Mango
- 1 x Lime
The Filling
Start off by preparing the filling, combine the leftover chicken, both the piquanté and pointer peppers finely diced in a pan on a gentle heat – leave some pointer pepper for the salsa .
Sprinkle over some Chipotle Chilli Flakes and season with salt.
Leave to simmer gently on a low heat.
The Salsa
Finely dice the mango, coriander and the remaining sweet pointer pepper and combine in a bowl.
Sprinkle over some more chipotle chilli flakes, a pinch of a salt, before squeezing the juice of a lime into the mixture
Stir well and set aside.
The Main Event
Gently start to heat a tortilla in a large frying pan.
Sprinkle some of the grated Baby Bell over the tortilla – you want to have the cheese sandwich the filling on top and bottom.
Spoon the filling and salsa evenly across the tortilla in the pan, and then dust with the remaining cheese.
Take a second tortilla and gently press it over the rest of the mixture, spreading any clumps of the mixture you might have.
Once the cheese has melted enough to hold the top tortilla in place – gently – turn everything over to cook the other side. Leave in the pan for a few more minutes before serving your end of week quesadilla lunch treat.