Chicken quesadillas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 4 tbsp hot salsafrom a jar
- 2 large flour tortillasseeded or plain
- 215g can kidney beansdrained and roughly mashed
- 1 spring onionchopped
- 50g leftover roast chickenshredded (use the last of the meat on the carcass)
- 85g grated mature cheddar
- ½ a 20g pack corianderleaves chopped (optional)
- oilfor brushing
Nutrition: per serving
- kcal460
- fat24g
- saturates11g
- carbs33g
- sugars3glow
- fibre7ghigh
- protein26ghigh
- salt1.84g
Method
step 1
Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
step 2
Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.
