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.