Quesadillas with chicken, peppers and Manchego

How to make it

Quesadillas are really easy to make and incredibly delicious. The recipe comes from Mexico so we’ve used Manchego DOC which hits the spot with its nutty and caramel flavours.

• Heat a tablespoon of oil in a pan
• Chop the onion and fry for a few minutes, then add the chicken finely chopped
• Add the chopped pepper.
• Add the Mexican spice mix
• Spread salsa onto each tortilla, then add a spoonful of the chicken and pepper mix on top
• Cover with grated Manchego
• Scatter with coriander
• Sandwich with the other tortilla, then brush the top with oil
• Heat a large frying pan then cook the tortilla, oil side down, for about 4 minutes
• Turn over onto a plate, then slide back into the pan to cook the other side of the quesadillas for 2 minutes until golden
• Serve cut up into wedges

Other recipes:

Manchego DOC is wonderfully nutty with caramel flavour, which is why we recommend using this in your dauphinoise recipe. It’s the perfect side dish to roasted meat and steamed green vegetables.

Enchiladas make an excellent mid-week dinner that the whole family can enjoy. This version uses turkey making it a little healthier, and the nutty, buttery and mature Manchego adds wonderful depth of flavour.