Want a tasty alternative to a tube of Pringles when you’ve got some mates over for pre-drinks? Something everyone can dive in and munch on. Then this is the solution, great warm finger food served with sour cream and chive dip.

cooked Cajun chicken breast (leftovers)
1 red pepper
fistful of coriander
1 red onion
hefty chunk of cheese
1 fresh red chilli
8 flour tortillas
dollop of sour cream (for dip)
few fresh chives
half a lemon



grate the cheese.
Slice the chicken as thinly as possible.
cut onion, pepper and chilli into thin strips.
lay half the tortillas out and sprinkle with the grated cheese.
scatter onion, pepper and chilli slices over the cheese.
tear coriander leaves and sprinkle on top of onion, pepper and chilli.
divide the cooked chicken pieces between the 4 tortillas and finish with the leftover cheese.
put the remaining tortillas on top and fry in medium heat pan with spot of oil until crisp and golden.
chop the chives and mix through the sour cream with a squeeze of lemon and plenty of salt and pepper.
quarter the cooked quesadilla into portions and serve with the dip.

serves 4