For the quesadilla
8 ready-made gluten free tortillas or gluten free wrap
250g/9oz mature cheddar, grated
300g/11oz cooked chicken, thickly sliced
1 red chili, roughly chopped
1 small bunch coriander leaves and roots
4 tbsp lactose free cream, plus extra to serve
2 tbsp olive oil
For the salsa
150g/5oz chopped tomato
1 tbsp tomato puree
20g/¾oz red chili, roughly chopped
1 lime, juice only
2 tbsp fresh mint leaves, roughly chopped
2 tbsp fresh coriander leaves, roughly chopped
salt and freshly ground black pepper
For quesadilla, place four of the gluten free tortillas onto a board and cover each with the grated cheese. Divide the chicken, red chili and coriander equally over the cheese-covered tortillas.
Spread the lactose free cream onto one side of each of the remaining four gluten free tortillas and place lactose free cream-side down onto the filled tortillas.
Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting.
Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden.
Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas. Cut the quesadillas into quarters and serve fresh and hot.
For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.
To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle. Drizzle some of the salsa and reserved lactose free cream over.
Recipe adapted from: Good Food