Serves: 4
Prep time: 15 Minutes
Cooking time: 25 Minutes
Prep time: 15 Minutes
Cooking time: 25 Minutes
Mt Barker Satay Chicken Quesadillas
These Satay kebabs can be very versatile, why not try them in a Mexican style Quesadilla?
Ingredients:
• 1 pack Mt Barker Free Range Satay Kebabs
• 1 ½ tbs rice bran oil
• 1 small red onion, halved, thinly sliced
• 50g baby spinach, chopped
• ¼ cup chopped fresh coriander
• 8 flour tortillas
• Fresh coriander sprigs to serve.
• 1 pack Mt Barker Free Range Satay Kebabs
• 1 ½ tbs rice bran oil
• 1 small red onion, halved, thinly sliced
• 50g baby spinach, chopped
• ¼ cup chopped fresh coriander
• 8 flour tortillas
• Fresh coriander sprigs to serve.
Instructions:
1. Heat 1 tablespoon oil in a frying pan over medium-high heat. Add 8 Satay kebabs and heat turning each side for 5 minutes or until browned. Add onion and cook, stirring for 2 minutes or until softened. Remove from heat and stir in spinach and coriander.
2. Heat tortillas following packet directions. Place 1 tortilla on a board. Place 1 kebab in the middle of the tortilla and hold down whilst removing the skewer. Add in some of the cooked onions and fold to form a semi-circle. Repeat with remaining tortillas, onions and kebabs.
3. Clean and dry pan. Heat remaining oil in pan over medium-high heat. Cook quesadillas, in batches, for 1 to 2 minutes each side or until golden and crisp. Serve with coriander.
1. Heat 1 tablespoon oil in a frying pan over medium-high heat. Add 8 Satay kebabs and heat turning each side for 5 minutes or until browned. Add onion and cook, stirring for 2 minutes or until softened. Remove from heat and stir in spinach and coriander.
2. Heat tortillas following packet directions. Place 1 tortilla on a board. Place 1 kebab in the middle of the tortilla and hold down whilst removing the skewer. Add in some of the cooked onions and fold to form a semi-circle. Repeat with remaining tortillas, onions and kebabs.
3. Clean and dry pan. Heat remaining oil in pan over medium-high heat. Cook quesadillas, in batches, for 1 to 2 minutes each side or until golden and crisp. Serve with coriander.
