A Kinda Enchilada Recipe – Delayed

This yummy recipe actually came of an attempt at a quesadilla recipe I found in my ‘Make One Change’ folder from Musclefoods.com. I had looked at the recipe and in my usual way decided to see how I could make it a bit better (more like didn’t really fancy going shopping), although I’m sure its delicious if you follow it exactly I like to put my own spin on things. I’ve included vegan subs if you are that way inclined.
Laziness over accuracy – this is not something I encourage but some recipes can be made even easier by letting them stew for a while or baking them, giving you extra time to sit down or do something else for 10 minutes. I’d like to be able to tell you I remembered to photograph the process but as usual…

Ingredients

  • 2 Chicken Breasts (sliced) – or a pack of Vegan/Quorn chikn strips
  • 1 medium red onion
  • half a medium courgette
  • a small green pepper chopped in to 1″ chunks
  • a small red pepper chopped in to 1″ chunks
  • 1 tin of chopped tomatoes in rich juice
  • tbsp tomato puree
  • 1 tbsp fresh chilli paste
  • 1 tsp honey/maple syrup
  • Mexican chilli spice grinder (or use steak seasoning with extra dried chilli)
  • 2 to 4 wholemeal/seeded tortilla wraps preferably corn for gluten-free
  • 2-inch piece of chorizo/jackfruit pepperoni (optional)

Method

  1. Spray a large frying pan with your low calorie cooking spray and place over a high heat. Saute the onion for 5 to 7 minutes until clear.
  2. Add your chicken breasts and cook until the juices run clear. Add your pepperoni if using.
  3. Add the vegetables to the pan and saute for 2 minutes before adding the tinned tomatoes, chilli paste and honey/maple syrup
  4. Layer your ingredients in the following order on half of each wrap, a sprinkling of cheese, your courgette, chicken, sweetcorn, tomato salsa, and some more cheese. Then fold your wrap in half so all the edges meet.
  5. Spray a pan with your low calorie cooking spray and place your quesadilla back in, and fry over a high heat and cook until nicely browned on one side. Flip over and cook until your cheese has melted.
  6. . Transfer your quesadillas to a chopping board and cut each one into 3 wedges. Serve warm with salsa on the side.

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