Chicken Quesadilla Bake

Name: Chicken Quesadilla Bake
Ingredients: 2 tbsp oil; 500 g chicken breast fillets, cut into 3cm cubes; 2 None red and 1 yellow pepper, deseeded and cut into strips; 8 None spring onions, sliced; 150 g button mushrooms, halved; 1 clove garlic, peeled and finely chopped; 200 ml semi-skimmed milk; 200 ml soured cream; 140 g Cheddar, grated; 1/2 tsp chilli powder; 1/2 tsp paprika; 8 None small flour tortillas

12 ingredients

3 steps

Ingredients

2 tbsp oil
500 g chicken breast fillets, cut into 3cm cubes
2 None red and 1 yellow pepper, deseeded and cut into strips
8 None spring onions, sliced
150 g button mushrooms, halved
1 clove garlic, peeled and finely chopped
200 ml semi-skimmed milk
200 ml soured cream
140 g Cheddar, grated
1/2 tsp chilli powder
1/2 tsp paprika
8 None small flour tortillas

Directions

1

Preheat the oven to 400°F. Grease an ovenproof serving dish. Heat the oil in a frying pan and fry the chicken until golden brown. Season with salt and black pepper, remove from the pan and place in a bowl. Add the peppers, onions, mushrooms and garlic to the pan and saute until softened. Remove from the pan and add to the chicken.
2

Add the milk, sour cream and half the cheese to the pan and heat until the cheese is melted. Add the chili powder and paprika and season with salt and black pepper. Pour half the sauce over the chicken and vegetables and mix.
3

Heat a separate frying pan and dry fry the tortillas one at a time until browned. Divide the chicken mixture between the tortillas, roll up and place in the greased dish. Pour over the remaining sauce and sprinkle with the remaining cheese. Bake for 20 minutes.