These parmesan crisps add a delicious little crunch to the Mushroom pappardelle – and so easy to make!
8 x 20cm soft flour tortillas
200g Monterey Jack cheese or Gruyere, grated
300g cooked skinless chicken breast, sliced
1 small red onion, finely sliced
8 red pickled jalapeños, finely chopped
1 tbsp vegetable oil
Spicy Tomato and Mango Salsa
1 small red onion, finely chopped
1 tbsp finely chopped coriander
3 large vine tomatoes, deseeded and chopped
1 small mango, diced
1 lime, juice and zest
1 red chilli, deseeded (optional)
salt and freshly ground pepper
4 tbsp sour cream
handful salad leaves
- To assemble the quesadillas, place 4 tortillas on a board and divide half of the cheese evenly across each one then top with a layer of chicken. Next, add the red onion and jalapeños and sprinkle over the remaining cheese. Season with salt and black pepper then place a tortilla on top of each one and press down gently. Set aside.
- Meanwhile to make the salsa place all of the ingredients into a small bowl, mix well and chill until required.
- Heat a griddle pan and brush lightly with oil then carefully place one quesadilla into the pan and cook over a moderate heat for about 2-3 minutes. Place a small plate on top of the quesadilla and turn the pan over then slide the quesadillas back into the pan from the plate. Cook the other side for a further 2 minutes until crisp and heated through. Keep warm whilst cooking the rest.
- Cut each quesadillas into 4 and serve with a portion of salsa, sour cream and salad leave.
Reduce the amount of red chilli if you prefer a milder salsa
To balance the heat and spiciness, try an off-dry Pinot Noir or a full-bodied Chardonnay to match the chicken and hard cheese.
Mushroom Pappardelle with Parmesan Crisps
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