Quesadillas with green filling

The Mexicans know how to do it: These fantastic quesadillas are just as tasty and filling. You can make a meat-free version by replacing chicken with black beans. Serve with a salad and put any leftovers in a lunch box the next day.



First make the dip by blending all the ingredients together and seasoning with salt. Set to one side.

Finely slice the chicken breasts and pepper and chop the parsley. Mash the salad cheese with a little salt and pepper and toss into a bowl with the jalapenos, peas, pepper, chicken breast and parsley and stir well.

Place a large spoonful of the filling on one half of a tortilla and fold it in the middle. Repeat with the remaining tortillas. Heat a large frying pan the size of a tortilla, add a splash of oil to the pan and fry two tortillas at a time, flip over when one side of the tortilla turns a golden colour. Serve warm with avocado dip and maybe extra jalapenos.

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