QUESADILLA USING OUR LAFFA WRAPS
FOR A GREAT QUESADILLA YOU NEED GREAT WRAPS. WE'VE GOT YOU COVERED!
YOU CAN LITERALLY STUFF THESE WITH ANY COMBINATION OF INGREDIENTS,
SO PLEASE EXPERIMENT TO FIND YOUR FAVOURITE!
BELOW IS ONE OF THE RECIPES OUR CHEF USED QUITE ALOT OVER THE YEARS IN VARIOUS RESTAURANTS.
PRO TIP! IT IS EASIER TO DO THIS FROM FRESH WRAPS, OR WARM 1 AT A TIME FROM FROZEN TO ASSEMBLE.
INGREDIENTS
60g PER QUESADILLA OF COOKED CHICKEN BREAST OR GROUND BEEF OR CHICKEN OR PORK OR A VEGAN ALTERNATIVE.
30g PER QUESADILLA GRILLED VEGETABLES OF CHOICE
20-30g SHREDDED CHEESE OR ANY CHEESE OF CHOICE
1 TBSP OF EACH, DRY BASIL, DRY OREGANO, DRY PARSELY (YOU CAN ADD OTHER HERBS IF YOU LIKE)
INSTRUCTIONS
START BY SLICING THE VEG THIN LIKE IN THE PHOTO ABOVE. PLACE VEG ON PARCHMENT LINED BAKING SHEET AND TOSS WITH OLIVE OIL AND HALF OF THE DRIED HERBS.
ROAST IN 500F PREHEATED OVEN ON THE TOP RACK FOR 15-20 MINUTES. YOU WANT SOME COLOUR ON THE EDGES.
ALLOW TO COOL AND PLACE ASIDE.
FOR REALLY JUICY CHICKEN BREAST, PLACE BREASTS ON LINED TRAY OR ROASTING DISH AND ADD WHITE WINE AND WATER (50/50) TO THE BOTTOM OF THE PAN TO COVER THE BOTTOM, ABOUT 1/2CM DEEP. SEASON CHICKEN WITH SALT AND PEPPER.
BAKE CHICKEN AT 425F FOR 20 MINUTES, ALLOW TO COOL BEFORE SHREDDING.
IF USING GROUND MEAT OR VEGAN ALTERNATIVE, COOK ACCORDING TO PACKAGE INSTRUCTIONS OR BROWN WELL AND DRAIN ANY FAT.
ASSEMBLE TO QUESADILLAS BY TAKING ONE LAFFA AND PLACING INGREDIENTS AS SHOWN ABOVE, ADD HOT SAUCE IF DESIRED.
FOLD FILLED QUESADILLA IN HALF AND PRESS EVENLY TO ENSURE THE EQUAL DISTRIBUTION OF DELICIOUSNESS.
FREEZE TO BAKE ANOTHER DAY OR IF COOKING IMMEDIATELY. BRUSH QUESADILLA LIGHTLY WITH OIL ON BOTH SIDES.
PLACE QUESADILLA IN A LARGE FRY PAN AND TOAST ON BOTH SIDES TILL CRISP OR BAKE AT 425F FOR 10-12 MINUTES.