FRIJE

Instructions

• 1.   Sauté the chopped onions and diced carrots for 10 minutes over low heat in a pan, with 2 tablespoons of olive oil and Cajun spices.
• 2.   Cut the chicken fillets in half lengthwise and lightly score the thickest parts. Arrange them in a circular shape in a round dish. Drizzle with 2 tablespoons of olive oil, season with pepper, salt, and sprinkle with oregano. Cover and cook for 2 x 2 minutes in the microwave, at 1,000 W, flipping them halfway through.
• 3.   Grate the Gouda using the large side of the grater. Shred the chicken with your fingers and add it to the pan. Mix well and adjust the seasoning.
• 4.   Lightly oil the wraps and flip them. Fill one half with a little grated Gouda, then with the chicken mixture. Cover with the remaining Gouda and fold in half. Brown the quesadillas on both sides over medium heat in large pans.
• 5.   Mash the avocado flesh with lemon juice, according to your taste. Season with pepper and salt. Serve with the quesadillas.

Notes & Suggestions

• Tip: You can use leftover roasted chicken. In any case, shred it, it will be much more tender than if you cut it into pieces. Sprinkle with thinly sliced green onions if you have them. You can freeze the assembled quesadillas. Only the mashed avocados should be served fresh (step 5).

Nutritional information *

Reference

• www.delhaize.be/fr/recettes/recetteDetails/Quesadillas-au-poulet-carottes-et-gouda/r/R00055713