Chicken & Pesto Quesadilla

#Lunch

Somebody tweeted today that with the heat of the summer they had anticipated a decline in appetite but instead theirs was surging – and mine was too!  Some days you are just hungrier than others and instead of a light chicken salad with leaves I wanted the comfort and warmth of a hearty and wholesome vegetable soup and the satiety of carbs in the form of a quesadilla.  I think it may have been the long drive to and from West Cork over the weekend that had me tired and thus hungrier than usual or perhaps it was the Atlantic.  This summer I have begun the affair of a lifetime with the sea as I’ve finally got myself a proper wetsuit and am no longer holding back when it comes to diving in.  I’m loving it.

Serves 2.
Chicken & Pesto Quesadilla:
You will need:
a little rapeseed or olive oil
2 large multiseeded soft tortillas
basil pesto
some cooked chicken
quarter of a red onion
some salad leaves
small chunk of cheddar cheese
Method:
Butter one side of each tortilla with basil pesto
Shred the chicken with your hands and scatter over one tortilla
Scatter over some finely chopped red onion and salad leaves
Grate the cheddar on top (a little goes a long way)
Sandwich the tortillas together
Heat a large frying pan over a medium/high heat.
Add a little oil and heat for a minute before laying the tortilla sandwich on the pan
Press down with a spatula to encourage the heat through the tortilla
After a minute or two turn the quesadilla over – it should be lightly coloured
Again press down to penetrate the heat
Divide in quarters and serve.
Enjoy.
‘Til next time, Sheila.