Chicken Quesadillas
Recipe / Naomi Sherman
Fancy something a bit different for lunch? Want the kids to eat spinach without complaining? Get them to make these fabulous quesadillas and they'll be tucking in with a smile. As always, adult supervision is needed during the cooking phase.
Serves: 4
250g frozen chopped spinach, defrosted & squeezed dry
2 cups chopped barbecue chicken
170g tub semi-dried tomatoes, drained
2 cups grated cheese
4 large wraps
1. Heat a flat sandwich press or panini press.
2. Mix the filling ingredients together in a large bowl.
3. Lay out 4 sheets of baking paper big enough to sit the wraps on.
4. Divide the mixture into 4 and then spread it onto half of each wrap.
5. Use the baking paper to fold the wrap in half and then place the parcel, baking paper and all, onto the plate of the sandwich press.
6. The baking paper makes it a bit safer for fingers to place and remove the quesadilla, but I would Still suggest that this part is done by an adult.
7. Close the press and cook until the cheese has melted and the quesadilla is brown and crisp.
8. Cut the quesadilla in half to serve.
Note: You can use whatever fillings you like in your quesadilla.
Chicken & Vegetable Pies
Recipe / Naomi Sherman
Delicate morsels of chicken with fresh pops of vegetables in a luscious, creamy base. How good does that sound? Even better when I tell you that the kids can make them with just a bit of kitchen supervision. Family dinner or lunches in advance, these will be a winner.
Makes: 12 pies
3 sheets shortcrust pastry 3 sheets puff pastry 2 cups 2 cups frozen mixed vegetables 1 tin cream of chicken soup ¼ cup milk
