Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 13.47 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 3tablespoons vegetable oil
- 1 onion, peeled and finely diced
- 2 celery, trimmed and finely diced
- 1 carrots, peeled and finely diced
- 3tablespoons taco seasoning
- 1.50L chicken stock
- 400grams diced tomatoes
- 425grams rotisserie chicken, shredded
- 4 tortilla
- 450grams mexican cheese blend, grated
Nutrition per serving
3980kJ / 952Cal
3980 Kilojoules or 952 Calories
46% of daily energy intake*
Protein
52.8grams
Fat
68.0grams
Carbs
32.2grams
Sugars
13.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Combine two Mexican favourites in one meal - tasty and comforting spiced chicken soup and cheesy and crispy quesadillas.
Method
Step 1 of 2
In a large saucepan, heat 2 tablespoons of oil. Saute the onions, celery and carrots until soft for about 5 minutes. Stir in the taco seasoning until fully incorporated. Tip in the stock, diced tomatoes and chicken. Mix and let it simmer for 20 minutes.
Step 2 of 2
Lay a tortilla on board. Spread the grated cheese and cover with another tortilla. Brush a nonstick pan with vegetable oil and heat the pan to medium low. Cook the quesadilla for 2-3 minutes or until a dark golden-brown crust forms. Flip and cook for another 2-3 minutes. Slice the quesadilla into triangles. Serve with the chicken soup.
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