Chicken & Cheese Quesadilla

Ingredients

• 150g cooked chicken breast, finely shredded
• 1/2 cup cheddar cheese, shredded
• 2 small soft flour tortillas
• 1 tsp olive oil

Method

1. 01

   Dice 150g cooked chicken breast very finely or shred with two forks into very small pieces.

2. 02

   Heat a non-stick pan over medium heat. Place one soft flour tortilla in the pan.

3. 03

   Sprinkle a thin even layer of shredded cheddar cheese over one half of the tortilla. Add the shredded chicken on top of the cheese.

4. 04

   Fold the tortilla in half, covering the filling. Press down gently with a spatula.

5. 05

   Cook for 2–3 minutes per side until the tortilla is lightly golden and the cheese is completely melted. Transfer to a cutting board and cut into small triangles. Cool before serving.

How to offer

Cut into small triangles or bite-sized pieces appropriate for baby. At 12 months, soft quesadilla pieces are easy to pick up and hold. A great finger food for self-feeding and family meal sharing.

Storage

Best served fresh. Store leftovers wrapped in foil in the refrigerator for up to 1 day and reheat in a pan.