Ingredients
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1 bunch spring onions or 1 bunch shallot
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4 garlic cloves
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350 g chicken breast fillets, cooked
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175 g goat cheese
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2 tablespoons fresh coriander, chopped, plus sprigs to garnish
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2 tablespoons sweet chili sauce
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1 lime, juice of
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8 flour tortillas
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1 tablespoon sunflower oil
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lime wedge, to garnish
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1 egg white
Instructions
- Beat the egg white, trim and slice the spring onions, peel and crush the garlic, shred the chicken, crumble the cheese into a bowl; add the spring onions, garlic, coriander, chicken, chilli sauce and lime juice and toss together.
- Spoon equal quantities of chicken mixture onto the tortillas, brush the edges of each tortilla with egg white, fold in half and press to seal.
- Brush a large non-stick pan with half the oil and gently fry half the tortillas for 5 minutes on each side, until browned. Keep warm and repeat with the remaining oil and tortillas. Garnish the quesadillas with coriander and lime wedges and serve.