250g of cooked and shredded chicken – 200g of pineapple in tin finely diced – 200g of cherry tomatoes finely diced – 150g of grated Comte cheese – 3 tbsp of crème fraiche – some coriander leaves - 6 little tortillas.
Lay one tortilla and spread it with 1 tbsp of crème fraiche.
Top it with Comte, chicken, coriander, pineapple and tomatoes.
Place the second tortilla on top and press down.
Repeat the process for the others tortillas.
Heat a large pan and add one quesadilla.
Fry for 3 minutes on each side.
Cook the others quesadillas.