WOOLWORTHS Spicy Braai Quesadillas
An Easter braai is always a good idea.
Time: 1 hour
Recipe by: Clement Pedro
900g Free range sundried tomato chicken espetadas
150g mozzarella, grated
150g jalapeno atchar
340g corn kernels in brine
4T roughly chopped coriander
3 stalks spring onions, thinly sliced
Prepare your coals, or in a griddle pan. Add your espetadas over medium heat coals and cook turning often until the chicken is cooked through and slightly charred.
Once cool enough to remove from the skewers, roughly chop the chicken and combine with the mozzarella, jalapeño atchar, corn, coriander and spring onion.
Lay your tortillas out and add filling to half the wrap then folding over to form a half moon filled tortilla. Place the wraps back on the braai grid and toast for a minute a side or until evenly crisp and golden.
Cut into wedges or serve whole with a side of sour cream and jalapeño atchar for extra spice.
Chefs Tip: You can use any of the WOOLWORTHS marinated braai items for the filling!