Method
1. | Preheat oven to 220C or 200C fan-forced.
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2. | Melt butter in a large saucepan over medium heat. Cook leeks, stirring for 5 minutes. Cover and cook for another 5 minutes or until softened. Stir through garlic and cook for 1 minute. |
3. | Stir in flour and cook for 30 seconds. Add milk, stirring until combined. |
4. | Add chicken, then simmer. Cook, covered, for 5 minutes or until chicken is just cooked. Remove from heat and stir through cheese. Season.
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5. | Transfer to a 5 cup ovenproof baking dish [we used 17x26cm]. Arrange sliced potato on top. Spray with oil. Bake for 35 minutes or top is golden and crunchy. Serve with green salad or steamed green veg.
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Chicken and Garlic Potato Bake
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Preheat oven to 220C or 200C fan-forced.
|
2 | Melt butter in a large saucepan over medium heat. Cook leeks, stirring for 5 minutes. Cover and cook for another 5 minutes or until softened. Stir through garlic and cook for 1 minute. |
3 | Stir in flour and cook for 30 seconds. Add milk, stirring until combined. |
4 | Add chicken, then simmer. Cook, covered, for 5 minutes or until chicken is just cooked. Remove from heat and stir through cheese. Season.
|
5 | Transfer to a 5 cup ovenproof baking dish [we used 17x26cm]. Arrange sliced potato on top. Spray with oil. Bake for 35 minutes or top is golden and crunchy. Serve with green salad or steamed green veg.
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