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Phillippa Cheifitz

Phillippa Cheifitz

Recipes & Articles by Phillippa Cheifitz

Toasted tuna mayo

Canned food

Toasted tuna mayo

4 minutes

Crunchy vegetable salad with crumbled crispy bacon

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Crunchy vegetable salad with crumbled crispy bacon

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Lemon-cream trout and rainbow carrot spaghetti

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Glazed sesame-chicken noodles with pak choi

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Brown rice, grilled greens and green pesto bowl

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Marinated smoked trout with green salad and sour cream-and-chive dressing

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Marinated smoked trout with green salad and sour cream-and-chive dressing

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

Anchovy recipes

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

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Spanish tapas platter

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Spanish tapas platter

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Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Carrot recipes

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

20 minutes

Quick chicken broth

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Quick chicken broth

1 hour

Cheesy chicken quesadillas

Cheese recipes

Cheesy chicken quesadillas

20 minutes

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Cheesy chicken quesadillas

By Phillippa Cheifitz

Serves 4 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

8 fresh tortilla wraps
Olive oil, for frying
Lettuce, finely shredded, for serving

For the filling:

125 g mature Cheddar, grated
125 g mozzarella, grated
100 g cream cheese
2 T thick mayonnaise
1 - 2 T coriander, chopped
300 g free-range rotisserie chicken, shredded
1⁄2 cup thick sour cream
Freshly ground black pepper, to taste

For the tomato salsa, mix:

200 g whole mini Rosa tomatoes (or halved larger ones)
30 g salad onions, thinly sliced
1 fresh red chilli, finely chopped, (seeded if you like)
Red wine vinegar, a dash
Salt, to taste

Method

To make the filling, mix the cheeses and mayonnaise to form a paste. Add the coriander. Spread one tortilla with the cheese paste. Top with shredded chicken. Smear with sour cream and season with pepper. Cover with a second tortilla. Press together firmly.
Lightly oil one side of the tortilla and place, oiled side down, in a nonstick pan. Cook very gently until golden brown and the cheese melts. Turn and brown the other side. Repeat with the remaining tortillas and filling.
Serve immediately (or keep warm in a low oven) with lettuce and the tomato salsa.

Discover more chicken recipes here.