Chicken Quesadillas with Coriander and Chilli

cook 30 mins
  • 8 soft flour tortillas
  • 220 g (7 1/2 oz) can refried beans
  • 250 g (8 oz) cooked chicken, chopped
  • 1 red chilli, deseeded and finely chopped
  • 4 tomatoes, finely chopped
  • handful of fresh coriander leaves, roughly chopped
  • 175 g (6 oz) mature Cheddar cheese, grated
  • 3 tablespoons olive oil
  • lettuce and sweetcorn salad, to serve
  • 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 olive oil in a large frying pan, add one 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.
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