Tuesday, 29 May 2012

Sweat Chili Chicken Quesadillas

I love me some Spicy food and today with it being a little cooler and with having very little in my fridge i decided that i would work with what i had on hand and i had everything i needed to make these.

Being honest the reason why i didn't have anything in the fridge or cupboards is because for the past 24 hours i have done nothing but eat, eat and eat.  In fact im still imagining that im hungry and there is absolutely no possibility that im hungry after what i have eaten today. 

That's not because these aren't filling its just that i woke up starving and have remained that way all day. 

Anyway these i suppose aren't really Mexican because of the sweat chili sauce in it, but they tasted delicious.

Weightwatchers Propoints Value per Recipe 16
Weightwatchers Propoints Value per Serving 8
Serves 2 


2 Aldi Mediterranean Wraps
1 Pre boiled chicken breast
Half a red bell pepper sliced
Half a green bell pepper sliced
2 red onions sliced
8 Mushrooms sliced
60g of Low Fat grated Cheese
1 tsp of ground cumin
2 tsp of ground sweat paprika
1 tsp of ground chili powder
1 tsp of garlic powder
1 tsp of coriander
2 Tbl of Weightwatchers Salad Cream
1 Tbl of tomato ketchup
3 Tbl of Sweat Chili Sauce
Salt and pepper to season
Spray Oil


Using a large non stick pan mist with a little spray oil and place over medium heat, when hot add in the sliced onions and leave for about 5 minutes, until they start to carmelise.  Give a little stir but continue to cook for another 3 minutes.  Remove from the pan and set aside. 

Using the same pan, add the peppers, mushrooms and cooked chicken.  Add in all of the herbs, spices, salt and pepper.  Cook until the pepper become soft and the chicken is heated thoroughly.

Using one of the wraps cut it so that there is 2 circles of the wrap. Put the grill on and place one half of the wrap and heat for roughly 2 minutes so that it is slightly charred.  Turn it over and spoon on 1 Tbl of salad cream and ketchup.  Add some onions and then the chicken mix.  Sprinkle on 30g of the cheese and place back under the grill until cheese has melted. 

Using the other half of the wrap, pour on 1.5 Tbl of the sweat chili sauce.  Place the wrap sauce side down unto the cheese and place back under the grill for about 3 minutes until its is slightly charred.

Remove from grill and repeat the process on the next wrap.

Serve with a side salad. 

Enjoy the Niptuck way so you don't have too!

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