chicken quesadillas
How to make chicken quesadillas recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
8 soft flour tortillas
220 g (7½ oz) can refried beans
250 g (8 oz) ready-cooked chicken, chopped
1 red chilli, deseeded and finely chopped
4 tomatoes, finely chopped
handful of fresh coriander, roughly chopped
175 g (6 oz) mature Cheddar cheese, grated
3 tablespoons olive oil
lettuce and sweetcorn salad, to serve
Method:
Spread 4 of the tortillas with the refried beans, top with the cooked chicken, chopped chilli, tomatoes, coriander and grated cheese. Cover with the remaining tortillas, pressing them together firmly.
Heat 1 tablespoon of the olive oil in a large frying pan, add 1 quesadilla and fry for 3 minutes on each side until the cheese has melted and the quesadilla is golden and crisp. Remove from the pan and keep warm. Repeat with the remaining quesadillas, adding a little more oil as necessary.
Cut into wedges and serve warm with crisp lettuce and sweetcorn salad.
For chilli chicken nachos:
Spread 150 g (5 oz) tortilla chips in the bottom of a large ovenproof dish. Dot with 220 g (7½ oz) can refried beans, 175 g (6 oz) chopped ready-cooked chicken and 4 tablespoons spicy tomato salsa.
Sprinkle over 125 g (4 oz) grated Cheddar cheese and place under a preheated medium grill until the cheese has melted. Sprinkle with chopped fresh coriander and serve. Total cooking time 10 minutes.
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