Creamy garlic chicken quesadilla

• cress↗50g g
• spring onion↗½ small bunch of
• lemon↗½

  zest

• garlic soft cheese5 tbsp tbsp
• chicken↗2 roasted

  roasted breasts, skin removed and set aside

• tortillas↗2 large flour

  large flour

• high-quality cheddar↗30g g

  grated

• mozzarella↗30g g

  grated

Step-by-step instructions

1. 1

   Blend the cress, spring onion, lemon zest and soft cheese in a blender, then season. Fry the reserved chicken skin for 5 minutes until crisp, then set aside. Meanwhile, shred the roasted chicken.

2. 2

   Spread the cheese mixture onto one tortilla, place the chicken, crisp chicken skin, cheddar, and mozzarella, and cover with the second tortilla. Heat a pan over medium heat, add the quesadilla and cook 2‑3 minutes per side. Cut into four pieces.