Mini Chicken Quesadilla
with Nachos and Sour Cream
Mini chicken quesadillas served with crunchy nachos and a side of creamy sour cream for dipping.
Cals 611 · Prot 33 · Carbs 66 · Fat 24
Family Friendly
15 min
Mini chicken quesadillas served with crunchy nachos and a side of creamy sour cream for dipping.
Cals 611 · Prot 33 · Carbs 66 · Fat 24
Family Friendly
Ingredients
Quesadilla
Cooked chicken breast
180 Grams
Sliced Pepper
100 Grams
Tomato paste
30 Grams
Fajita seasoning
5 Grams
Smoked paprika powder
2 Grams
Grated cheddar
4*
60 Grams
6'' tortilla wraps
10*11*
4 Piece
Sides
Sour cream
4*
60 Grams
Nachos
80 Grams
Cucumber
2 Piece
Allergens
*4 Milk, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2556 / 611 |
| Fats (g) | 24.4 |
| of which saturated (g) | 6.9 |
| Carbohydrates (g) | 66 |
| of which sugars (g) | 8.4 |
| Fibers (g) | 4.5 |
| Proteins (g) | 33.2 |
| Salt (g) | 2.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Shred the chicken breast.
2 Fry
- Heat a frying pan over a medium-high heat with a drizzle of oil.
- Fry the peppers for 2-3 min until softened.
- Add the chicken, fajita seasoning, smoked paprika and a splash of water.
- Mix well and cook for 2 min.
3 Assemble
- Lay the tortillas out flat.
- Divide the filling mixture evenly on one half of each tortilla.
- Sprinkle the cheese over the top of the filling.
- Fold the uncovered half of the tortilla over, forming a half moon.
- Firmly press down to hold.
4 Toast
- Heat a frying pan over a medium heat with a small drizzle of oil.
- Fry the quesadillas for 2-3 min on each side, until golden and crispy.
5 Serve
- Chop the cucumber into batons.
- Divide the quesadillas, cucumbers and nachos between lunch box containers or plates.
- Serve with the sour cream as dip.
6 Serving suggestions
- Kids 2-4 years: Serve 1/4 portion. Cut fruits and vegetables into bite-sized pieces.
- Kids 5-8 years: Serve 1/2 portion.
- Kids 9-13 years: Serve 3/4 portion.
- Teens 14+ years: Serve a full portion.
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