Garlic & Herb Chicken Quesadillas

Ingredients

• 350g boneless chicken, cut into small pieces
• 1 tsp Gregg's Smoked Paprika
• 1 tsp Gregg's Garlic & Herb Sea Salt
• 1 Tbsp olive oil
• 1 x 50g sachet Gregg's Tomato Paste
• 2 Tbsp warm water
• 6 round tortillas, approx 20cm diameter
• 1 1/2 cups grated cheese
• sour cream
• Gregg's Crushed Chilli

Method

Coat the chicken with Gregg's Smoked Paprika and Garlic and Herb Sea Salt.

Heat the oil in a frying pan over medium heat. Add the seasoned chicken and cook for 5 minutes, stirring to cook evenly. Add the Gregg's Tomato Paste and water and cook, stirring, until the chicken is cooked. Remove from the pan and set aside.

Clean the pan and lightly coat with oil. Return to a medium heat, place 1 tortilla in the pan and add 1/3 of the chicken mix and 1/3 of the cheese. Top with another tortilla and cook until the base tortilla is golden brown and crispy. Use a plate over the pan to turn the tortilla onto it and slide back into the pan to cook the other side. Remove from the pan when the other side is cooked and repeat the process to make two more. (Alternatively, cook in a sandwich press)

Serve with sour cream and Gregg's Crushed Chilli.