Chicken and cheese quesadilla
- Age: 18–24 months (Toddler meals)
- Texture: Finger food
- Prep: 4 min
- Cook: 6 min
- Makes: 1–2 portions
Ingredients
- 1 wholemeal tortilla
- 4 tbsp cooked chicken, shredded
- 3 tbsp grated cheese
- 2 tbsp sweetcorn, squashed
- 1 tsp olive oil
Contains: Wheat, Milk
Method
- Scatter the chicken, cheese and sweetcorn over half the tortilla; fold.
- Cook in the oil 2–3 minutes a side until golden and melted. Cool and cut into wedges.
Safety: Chicken cooked through and shredded. Melted cheese stays hot.
Storage: Serve fresh.
Tip: Yesterday's roast chicken, today's lunch, in six minutes.
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