A great thing about cooking straight onto the Aga top is how it crisps things up so nicely. Toasties are a dream. Quesadillas too. Forget the flaccid white tortilla wrap of a burrito. A few minutes on the simmering plate crisps up wraps and turns them a beautiful mottled brown, more like a pizza base.
Of course, anything can go in a quesadilla. It’s a super way of using up leftovers. The chicken could quite easily be substituted for beef, pork or lamb or left out altogether for a vegetarian version. Guacamole could also be substituted for refried beans or sour cream. And go to town with whatever leftovers you have to hand: fresh herbs, sweetcorn, red onion, jalapeños…
Chicken thighs, 4
Plain tortilla wraps, 8
Encona amarillo chilli sauce
- Drizzle a little olive oil over the chicken thighs and season with a pinch of salt. Cook them in the roasting oven for 35 minutes, and then pick the chicken meat from the bones.
- Lay our four tortillas, and spread them with a good layer of guacamole.
- Divide the chicken between the wraps, sprinkle over grated cheddar and dot with amarillo chilli sauce, to taste. Lay a plain wrap on top, like a sandwich.
- Lay the circular bake-o-glide on the simmering plate, and one at a time put the wraps on the plate. Cook for three minutes, and then flip over and cook for another three minutes.
- Cut into quarters, and serve with sour cream and a salad of shredded iceberg lettuce, grated carrot, fennel fronds and diced red onion.