As with a lot of my recipes, this is a prime example of using up random left-over ingredients, crossing your fingers and hoping for the best. I have to say that I actually made this recipe ages ago, using the leftover ingredients from my Black Forest Chocolate cake recipe (which FYI is one of my favourite bakes), but I was waiting for the right moment to post it, and there seems no better time than now.
These quesadillas may sound unusual but trust me, they are deliciously sticky, have a wicked tang and just melt in your mouth with yumminess; so I would highly recommend giving them a go (and then you also have an excuse to make the brownies too!)
For the Chicken Marinade
- 150ml cherry juice
- 1 tbsp kirsch
- 1 tsp chilli flakes
- 2 cloves garlic – crushed and finely chopped
- ½ tbsp dark soy sauce
- ½ tbsp. red wine vinegar
- 2 chicken breasts
For the Quesadillas
- 1 green pepper – thinly sliced
- 1 red onion – peeled and thinly sliced
- splash of olive oil
- 100g feta cheese
- 2 x large wraps
Place your chicken breasts between 2 sheets of cling film or parchment and smash with a rolling pin to flatten out.
Mix together all the ingredients for the marinade and cover the chicken with it.
Chill and marinade in the fridge for at least half an hour, but ideally as long as possible.
Once your chicken has marinated, heat the oil in a large frying pan and fry the chicken for around 7-8 minutes, turning half way through, until cooked.
Remove from the pan and set aside to rest.
Fry the garlic and the peppers in the pan and once softened add the chicken marinade juice and simmer until the liquid is thick and sticky.
Transfer the onion and pepper mix to a bowl and slice up your chicken.
Wipe the pan clean and then heat to a low-medium temperature with a splash of oil.
Lay out your wraps and on one half of them, divide the chicken, peppers and cheese between them and then fold the other half of the wrap over so that it is a half moon shape.
Gently put the two folded wraps into the frying pan and fry for 2-3 minutes, until the bottom is golden.
Flip the wraps over (I find the easiest way to do this is to take them out onto a plate, flip them over and slide them back into the pan), and cook for a further 2-3 minutes, until golden.
Remove the quesadillas from the pan, slice up and enjoy with salad.