This simple vegetarian recipe is perfect for school lunch boxes or for those who are on the go.
Cooking time 25 minutes
1 box Fry’s Chicken-Style Nuggets
1 tbsp. Oil
8 Soft flour tortillas
4 tbsp. Tomato relish, chutney or another favourite pickle
4 tbsp. grated Cheddar or mozzarella (optional or Violife Cheese)
4 Spring onions, trimmed and chopped
4 tsp. finely chopped Red or green chilli (or use jalapeno chilli from a jar)
1 large Juicy lime, cut in half
4 tbsp. Soured cream (optional or try vegan soured cream)
Prepare nuggets using on-pack instructions, set aside and allow to cool.
Heat a frying pan with a drizzle of oil and, when hot, place a tortilla into the pan. Next spread a tablespoon of relish on top, then scatter with a handful of nuggets, a tablespoon of cheese and a sprinkling of spring onion, chilli and lime juice.
Dot with three teaspoons of cream and place another tortilla on top. By this time the bottom tortilla should be golden, flip it over in the pan – a fish slice helps – and cook for a further few minutes or until the underside is also golden.
Slide the quesadilla on to a board, cut it into wedges and devour with napkins to hand before cooking the next one.