Quesadillas

A quesadilla could be described as the Mexican equivalent to a grilled cheese sandwich. Instead of bread, corn or wheat tortillas are used. Vegetables, meat and cheese are added in between the tortillas and grilled.

I made quesadillas using black beans, sweet corn, tomatoes, peppers and chicken. I added avocado and grated cheese on top which made them very super tasty. Due to the number of tortillas, avocado, cheese filling, two quesadillas are quite calorific - a substantial dinner. One could be eaten as a light lunch.

Quesadillas
Makes 4

Ingredients:
- 120g / 4oz tomato, chopped
- 85g / 3 oz pepper, chopped
- 85g / 3oz sweet corn
- 85g / 3oz black beans, no salt added
- 170g / 6oz chicken, cooked and shredded
- 2tsp taco seasoning (optional)
- 8 corn OR wheat tortillas
- 85g / 3oz avocado
- 56g / 2oz cheese, grated (I use 2% milk reduced fat)

Method:

• In a pan sprayed with cooking spray, cook the pepper, tomatoes, sweet corn and black beans for 3-5 minutes.
• Add the cooked chicken and taco seasoning and stir to combine.
• Spoon the mixture on top of four corn OR flour tortillas.
• Add the avocado and sprinkle with grated cheese.
• Place the remaining four tortillas on top and press down gently to compact ingredients.
• Grill for 5-10 minutes, flipping half way through if not using a George Foreman grill, until the cheese has melted and the tortillas are slightly toasted. 
• Cut into halves or quarters. ENJOY!

Nutritional Information:

Chicken and Mushroom Pie

I love chicken pie. I made this version with carrots, celery, courgette and mushrooms. You can add peas or leeks to the pie if you prefer alternative vegetables. The calorie count is higher than my usual recipes posted to this blog. However, this is what I call a 'proper' meal (i.e. over 500 calories) and is very filling. I guess it's not everyday you get to eat pie!

Chicken and Mushroom Pie
Makes 6 slices

Ingredients:

- 560g / 20oz chicken breast

- 280g / 10oz carrots

- 150g / 5oz courgette

- 200g / 7oz celery

- 140g / 5oz mushrooms

- 200g / 7oz onions

- 56g / 2oz margarine, light

- 60g / 2.1oz flour

- ground black pepper

- 480ml / 16floz chicken broth, reduced sodium

- 240ml / 8floz unsweetened almond milk

- 420g / 15oz / 2 pie crusts, unbaked

Method:

Preheat the oven to 425F / 220C. 

In a saucepan, combine chicken, carrots, courgettes, celery and mushrooms. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan, cook the onions in margarine until soft and translucent. 

Stir in the flour and ground pepper. Slowly stir in the chicken broth and almond milk. Simmer until thick.

Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over the top.

Cover with top crust, seal edges. Make several small slits in the top to allow steam to escape.

Bake in the oven for 30-35 minutes, or until pastry is golden brown.

Cool for 10 minutes before serving. ENJOY!

Nutritional Information: