Using Leftover Roast - Try these quesadillas

I'm sure these "quesadilla's" are not at all authentic but they made for a quick weeknight meal.

Ingredients:

8 small or 4 large tortillas

1 cup grated cheese – I used Egmont cheese

Shredded left over roast meat (I used chicken)

Sliced Chilllies – number and heat to taste

½ cup chopped coriander

Mashed leftover vegetables like kumara (sweet potato) or pumpkin

½ leftover roast onion, roughly chopped

¼ cup grated parmesan

A tablespoon or so of sour cream

Oil for cooking

Hot sauce or chutney for serving

To make:

Heat pan.  Cover the tortillas with filling ingredients finishing with the parmesan.  Press another torilla on top.

Cook for 3 minutes or so til golden, turn and do the same for the other side.  Cut into quarters before serving.