Quesadilla Chicken Burger

Ingredients 

• 250 grams chicken mince
• 4 tortilla wraps
• 1 medium onion chopped
• 2 green chillies chopped
• Crushed black peppercorns to taste
• Salt to taste
• 1 teaspoon paprika
• 1 egg yolk
• Oil to cook
• Burger dip as required
• 4-5 Iceberg lettuce
• Onion roundels as required
• Tomato roundels as required
• Jalapeno slices as required
• Cucumber roundels as required
• Nacho chips to serve

Method

1. Take chicken mince in a bowl, add onion, green chillies, crushed black peppercorns, salt, paprika and egg yolk and mix well.
2. Heat oil in a non-stick pan, place a cookie cutter in the centre of the pan. Put some of the chicken mixture into it and spread evenly. Gently remove the cookie cutter and cook the patty, turning sides, till it gets evenly cooked and golden on both sides. Drain on an absorbent paper. Cook more patties in the same way.
3. Cut tortilla roundels with the same cookie cutter. Toast them in the same pan, turning sides, till both sides are evenly toasted.
4. Apply burger dip on half the tortilla roundels and keep a chicken patty on each.
5. Top with some iceberg lettuce leaves, 2 onion roundels, 2 tomato roundels, 2-3 jalapeno slices and 2-3 cucumber roundels, cover with the remaining tortillas and secure each with a cherry tomato skewered on a toothpick.
6. Serve immediately with nachos chips.