Spicy Chicken Caesar Quesadillas

A Caesar salad met a quesadilla and it was HOT 🥵

5 minutes prep

5 minutes cook

Serves 4

Twisted

Ingredients

8 small flour tortillas

1/2 whole shredded roast chicken

6 rashers streaky bacon, finely chopped (or lardons)

2 ball mozzarella, torn

250 ggrated hard mozzarella

bag torn iceberg lettuce

caesar dressing, plus extra to serve

grated Parmesan

jarred jalapeños - as many as you like

black pepper, to taste

Chicken Caesar quesadillas with a crispy Parmesan cheese crust, juicy chicken and spicy jalapeños — hot, crunchy and indulgent, but still balanced with the classic Caesar flavours.

Method

Place iceberg lettuce in a bowl and dress with 2 tbsp of caesar dressing, a good grating of Parmesan, and plenty of black pepper.

Heat a wide frying pan over medium heat and sprinkle an even layer of finely grated Parmesan directly into the dry pan. Place a tortilla straight on top of the Parmesan and press down lightly so it bonds as the cheese melts and crisps.

Spread a spoonful of caesar dressing onto the tortilla. Sprinkle over a small amount of grated mozzarella, followed by shredded chicken, bacon bits and finally the torn mozzarella, then lay the second tortilla on top and press down firmly so that it adheres to the melting cheese. I like to use a plate to press down on the quesadilla and seal the edges. After a couple of minutes use a spatula to carefully flip the quesadilla, pressing down gently to keep the filling inside.

Once the cheese has melted and the bottom tortilla has crisped up, transfer the quesadilla to a board. Carefully pull apart the two tortillas and fill with your jalapeños and dressed iceberg lettuce. Then, replace the tortilla, squash it down and use a sharp knife cut into four triangles. Serve immediately with extra caesar dressing.