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Club News

COME DINE WITHOUT ME: CHICKEN QUESADILLAS

30 March 2020

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Latest recipe by Huddersfield Town’s Head of Performance Catering

- Special recipes out of the Huddersfield Town kitchen
- Head of Performance Catering Paul Gilmore explains his method
- Why not try chicken quesadillas

Are you looking for something new and healthy to cook? Well, Huddersfield Town’s Head of Performance Catering Paul Gilmore discusses some tasty recipes you can try at home!

Today’s special recipe is chicken quesadillas - not ALL food needs to be longwinded to be good!

This one is quick and easy to cook and will go down a storm at any time of day depending on the filling you use.

It’s a great ‘snack on the go’ and we use it regularly at the Training Ground to feed the players after a hard training session or even after a match.

It’s packed with protein and carbs, so it’s a great all-rounder.

I like to use eight-inch corn and wheat soft tortillas as I find they hold their shape better and stay softer for longer.

The recipe given here is for a chicken and cheese quesadilla, but you have the opportunity to use whatever you like! We often use ham, turkey, salmon and chilli con carne, or even serve in at breakfast with bacon or sausage.

At the Training Ground we use a contact grill with ribbed plates, but the initial cooking can be achieved in a frying pan or a ribbed griddle plate.

I hope you will enjoy this amazing Mexican-style hot cheese melt snack!

Ingredients

Cooked skinned chicken breasts (sliced) x 2
8” Corn and wheat soft tortillas x 4
Cheddar or Monterey Jack cheese (grated) x 150 gm
Coriander (chopped) x 1 tbsp
Mexican salsa x 2 tbsp
Red pepper (sliced and cooked) x 1
Red onion (sliced and cooked) x 1
Corn oil or oil spray

Method – Building the Quesadillas

1. Lay the tortillas out on a flat clean surface and cover the front half of each with grated cheese, then add some onions and peppers.
2. Arrange the sliced chicken on top of the peppers. Spread some salsa on the chicken and then some coriander finishing off by adding the remainder of the cheese.
3. Fold the top half of the tortilla over on top of the filling and press down slightly to create a semi-circle. Brush or spray with a little oil.

It is possible to do this a couple of hours in advance and cover and store in a fridge. Giving you time to do your work out!

Method – Cooking the Quesadillas

1. Heat a frying pan (griddle or contact grill) and lightly grease with oil.
2. Carefully lift one of the folded tortillas and place in the pan (griddle or contact grill).
3. Allow to cook gently for a couple of minutes until the surface is lightly coloured and then turn over and cook on the other side the same.
4. Once done lift out and place on a baking tray on a piece of parchment paper. Repeat for the other tortillas.
5. At this stage, if you are eating straight away, place in a pre-heated oven (160c) for six-eight minutes until the filling heats up and the cheese melts.
6. Remove from the oven and allow to cool for a couple of minutes and then cut in half and serve with salad, sour cream and some guacamole.

Storing the Quesadillas

It is also possible to allow the Quesadillas to cool down after stage four of the cooking method and then to cover them with cling film and store in a fridge for 24 hours.

When you want to eat them repeat stage five of the cooking method but increase the time to 10 to 12 minutes.

ENJOY!

Above image taken by Hungry Dudes.


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