Adobo Marinated Chicken Quesadilla
Ingredients:
170g grated Munster cheese
Adobo-Marinated chicken, cut into 0.5 cm slices
Four 10-inch gluten-free flour tortillas
Method:
Make a thin layer of munster cheese on 2 of the tortillas. Arrange half the chicken slices evenly on each tortilla. Top with an even later of the remaining munster cheese. Cover with the remaining 2 tortillas and press down firmly to seal. The quesadilla can be assembled up to a few hours in advance. Wrap and refrigerate.
Heat a heavy griddle over a medium heat until a few drops of water flicked onto the surface dance around for 2-3 secs before evaporating (you don’t want it too hot, or cold). Cook each quesadilla, turning once, until it is well browned in ponds and the cheese is melted (about 6 mins).
Slide a large spatula under the quesadilla and transfer to a cutting board. Let the quesadilla cool for a minute before cutting into 8 wedges. Serve with guacamole, pico de gallo and/or salsa.