Ingredients
- 2 small flour tortillas
- Drizzle of oil
- Tbsp relish, pickle, something tangy!
- Tbsp shredded cooked chicken – white beans as veggie alternative
- Tbsp grated cheese
- Chopped spring onion
- Tsp finely chopped chilli if you dare!
- 1/4 lime
- Tbsp creme fraiche
Equipment
- Small frying pan
- Small, heat proof chopping board
- Fish slice
- Dishcloth – very important! Children need to clean…
- Tea-towel
- Tupperware
Method
Heat frying pan with drizzle of oil. When hot, place one tortilla into the pan. Spread relish on top, scatter with chicken (or beans), cheese, spring onion, chilli (if you dare!) and lime juice. Dot with 3 blobs of creme fraiche. Place another tortilla on top. By this time, the bottom tortilla is probably golden (if any smidgen of smoke appears before this point, immediately remove the pan from the heat). Place the chopping board on the frying pan and flip them over so the tortilla is on the chopping board. With a fish slice, slide the turned-over quesadillas back into the pan. Cook for a further few minutes. Slice onto the chopping board when done and cut into 4 pieces.
Skills
- frying
- inverting food in a pan using a chopping board or plate to assist
- chopping