While you see some simple, regular chicken quesadillas here, what I see is a Mexican – Portuguese twist on what was supposed to be just simple, regular quesadillas. I mean, I’ve been planning to make them for so long now, I even had it all planned out for dinner next week..and then this happens (I meant that in the best way possible).
Let me explain : we were at Nando’s over the weekend for lunch, and the glutton in me couldn’t order (what seemed like) a measly portion of a quarter chicken. I mean, I’ve always been able to make my way through a half portion quite easily, but I hadn’t calculated the impromptu attack on some amazing mixed olives in garlic and chilli right before that. What do you do with the remaining quarter of a chicken? Well, here’s what.
The chicken was coated rather generously in their signature Peri-Peri sauce, and that made for a delicious component in this quesadilla. So I stuck to the basics with some spring onions, tomato, pickles, gherkins, and cheese. I should point out here that if I were using just plain grilled chicken, I would maybe use a dash of Tabasco or throw in a finely sliced green chilli for an extra kick. Serving them with a fiery chilli sauce like Sriracha would work here too!
This spontaneous recipe has in fact opened up a big can of worms..dessert quesadillas with bananas and nutella, spinach and tomato with pesto, caramelized onion and steak..OK, I need to sit down now.