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   Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

Chicken Quesadillas

What do you do when you have leftover chicken and chapati?


Why you make quesadillas, thats what you do!!!


I had a hungry 10 year old boy and plenty of leftovers so I made these quick and easy quesadillas for Sunday brunch, My son absolutely detests peppers so I made sure his didn't have any peppers in them.


Honestly, I love the transformation for this meal!





Serves 4

  • 8 chapati

  • 2 cups leftover shredded chicken (or 3 cooked chicken breasts cut into strips)

  • 1 large onion, cut into strips

  • 1 red, green and yellow pepper, cut into strips

  • 1 tbs cumin powder

  • 1/2 tsp chili powder

  • 1 tsp paprika powder

  • 1 tsp corriander

  • 1/2 cup fresh coriander

  • 1/2 cup natural yoghurt

  • 250 grams grated cheddar cheese

  • Juice of 1/2 a lemon

  • Salt and pepper to taste

  • Cooking oil


Heat up some oil in your pan on medium heat and add the onion. Let them cook until slightly translucent then add in your chicken (my leftovers had a bit of sweetcorn) and spices and mix through well. Turn the heat down and add a little bit of water to avoid the chicken sticking to the pan.


Add the peppers and half a teaspoon of salt, mix through and cover the pan with a lid. Let it cook on a low heat for about 5 minutes or until the peppers have slightly softened. Turn off the heat and set aside.


To assemble, take a frying pan big enough for your chapati and put it on a low heat on the cooker. Place one chapati in the pan, top it with some of the cooked chicken spread evenly, then sprinkle a generous amount of cheese over this and top with another chapati. Let the ingredients warm through making sure not to burn the chapati at the bottom.


Then the fun part, as gently but as quickly as you can, flip the quesadilla over to warm through the other side and melt the cheese. Once the cheese has melted, slide your quesadilla off the pan and on to a chopping board. Cut into quarters.


Rinse and repeat for the rest of the chapatis.


For the dip, simply mix your youghurt with the lemon juice, a pinch of salt and pepper and you're ready to serve.

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