Name: Cheesy honey-chilli chicken quesadilla
Prep time: 12 min
Cook time: 9 min
Yield: 1
Cuisine: Mexican-style
Ingredients: 200 g boneless chicken breast (pressure-cooker share; weigh 140 g shredded) (200 g chicken boneless); 1 tbsp chilli garlic sauce (15 g chili garlic sauce); 1 scant tsp honey (5 g honey); 1 clove, crushed (3 g garlic); 1/4 tsp (1 g red chili powder); 1 pinch (0.5 g cumin seeds); 1/2 level tsp (half for the glaze, half for toasting) (2.3 g cooking oil); 1.5 heaped tbsp grated (15 g mozzarella local); 1 large flour tortilla (about 67 g; Dawn Large 8 pcs = 540 g) (67.5 g wrap tortilla); 1 heaped tbsp plain yogurt (20 g dahi loose); 1 tbsp chopped (3 g coriander fresh)

Method

Sunday cook-up: half the oil in the non-stick pan on medium, garlic 30 s, then the shredded chicken, chilli, cumin, chilli garlic sauce and honey; toss 3 min until sticky and dry.
Off the heat stir in the yogurt and coriander; cool 10 min so the cheese does not melt away.
Warm the tortilla 10 s per side on the dry pan.
Spread the chicken over half, scatter the mozzarella, fold into a half-moon and press flat.
Cool, wrap tightly in foil, freeze flat.
On the day: unwrap, brush the pan with the rest of the oil, toast on medium-low with the lid on 3-4 min per side until golden, the cheese melts and the middle steams.
Cut in 3 and dip in the chilli-honey yogurt.

Freeze & reheat

Freeze: Foil-wrapped half-moon in a flat bag. Label: 'WED - LUNCH - Chicken quesadilla (COOKED) - pan 8 min, lid on - made Sun __/__'
Thaw & reheat: Fridge Tuesday night; toast on a lightly oiled pan, lid on, medium-low 3-4 min per side until steaming in the middle.
Keeps: Freezer 2 months; fridge 1 day after thawing

Why it tastes good: The sticky glaze plus a spoon of yogurt makes the filling creamy, so 15 g of cheese is enough.

Cheesy honey-chilli chicken quesadilla

Ingredients

Method

Freeze & reheat

Nutrition, per portion