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Winner Winner

I know some people don't really like cooking on a Friday night. It's the weekend and time for socialising so why would you? I actually really enjoy cooking on a Friday night. Even if it's just for two of us and we're not having people round. There's no urgency about getting something quick done before one of us has to go somewhere or before a looked forward to program comes on. We can take our time and cook what we want, when we want.

Fridays and Saturdays are good days to try something different. I don't know why, but I always feel a bit more adventurous cooking one of those nights. Especially if guests are coming for dinner. Sometimes it's nice to show off your own recipes but sometimes I like to try something from one of my many cookbooks.

I've been going on and on and it looks like the recipe I'm going to post is a slow cook meal, it's really not. In fact, I'd go so far as to call it comfort food. It's quick, it's easy and it's chicken. The only thing you have to wait for in this dish is the marinating. Obviously the longer you wait, the better the flavours will be. Ever tried making quesadillas with really flavourful chicken and three types of cheese? Now you can.

Easy Cheesy Chicken Quesadillas

  • 4 Wholemeal wraps (or white, I used wholemeal - just a tiny bit healthier)

  • 2 chicken breasts

  • 2 spring onions, sliced

  • 2 large tomatoes, sliced

  • 12 slices of cucumber

  • 100g fresh spinach

  • 100g parmesan, grated

  • 100g cream cheese

  • 200g strong cheddar, grated

For the marinade:

  • 1tbsp apple cider vinegar

  • 1 tsp pomegranate molasses

  • 1 tsp ground ginger

  • 1 tsp turmeric

  • 1 tsp chilli powder

  • 2 tsp paprika

  • 1 tbsp olive oil

  • 1 tsp salt

  • 1 tsp pepper

Now that looks like a long list but it's so easy. Hammer the chicken with a rolling pin until it's the same thickness all over. Marinate the chicken in the marinade ingredients. Whether you use a bowl or a bag just make sure it's totally covered for at least 30 minutes. While you're waiting, mix the cheeses together to make a paste.

Preheat an oven to 100 degrees C. Fry off the chicken in a little oil until it's totally cooked. It will take about 5 minutes on each side. Set aside to cool slightly and slice the chicken into strips.

Heat a frying pan on a hob and lay in 2 of the wraps so that half of each is lying flat in the pan. If your pan is small, you can do them one at a time. Spread some of the cheese mix on the bottom, then layer the tomato slices, cucumber, chicken, spinach, some spring onions and more cheese and fold over the other side of the wrap. Let it cook for a minute or so then flip to the other side. When the cheese on the second side is melted, serve or put on an oven try and in the oven to stay warm.

Do the rest of the wraps the same way and serve on a lovely platter sprinkled with sliced spring onions.


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