with Easy Garlic Bread

Wave farewell to bland baby meals and welcome a hearty plate of nutrient-packed goodness that even the pickiest veggie-avoiders won’t resist. This recipe brings together an exciting mix of textures and flavours with the addition of carrot, tomato and baby pasta – because even the tiny taste buds deserve a pasta-tively tasty dinner.

 

  • 4 Portions

  • 10 mins

    prep time
  • 30 mins

    Cook time
  • suitable for freezing
  • V

    Vegetarian

Ingredients

  • For the quesadillas:
  • 2 chicken breast 
  • ½ red onion 
  • ½ red pepper
  • 45g mushrooms 
  • 2 cloves garlic 
  • 1 tsp smoked paprika 
  • 1 tsp cumin 
  • 1 tsp dried oregano 
  • 1 tsp tomato puree 
  • 1x 400g tinned tomatoes 
  • 35g grated mozzarella cheese
  • Tortilla wraps
  • For the guacamole:
  • Avocado 
  • Juice of ¼ lime

Method

  • Brown your chicken breast in a pan with a bit of oil
  • Add the garlic, tomato puree, smoked paprika, cumin and oregano
  • Chop up your veggies - you can use any type in the recipe but today we’re using red onion, red pepper
  • Add your veggies to the pan and let them brown
  • Add in your chopped tomatoes and let it gently simmer in the sauce for roughly 15 minutes
  • Take the chicken breasts out and shred them with two forks
  • Add the chicken back into the pan alongside a handful of mozzarella cheese and stir in
  • Spoon of your quesadilla mix into a tortilla wrap and give them a little toast in the pan for a minute or so
  • Then mash your avocado with a little bit of lime juice and salt and pepper to flavour 
  • Serve up with a dollop of guacamole and any extra veggies!
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