Salsa Chicken & Cheese Tortillas
This recipe for a tasty and satisfying Mexican quesadilla is a quick and easy dish to whip up for lunch or a light dinner. Filled with flavorful hot salsa, creamy mashed kidney beans, tender roast chicken, and melted cheddar cheese, this quesadilla is sure to hit the spot. Enjoy the delicious combination of ingredients sandwiched between two crispy flour tortillas - a perfect meal for any day of the week.
— Constant Cookbook
Ingredients
- 4 tbsp hot salsa from a jar
- 2 large flour tortillas , seeded or plain
- 215g can kidney beans , drained and roughly mashed
- 1 spring onion , chopped
- 50g leftover roast chicken , shredded (use the last of the meat on the carcass)
- 85g grated mature cheddar
- ½ a 20g pack coriander , leaves chopped (optional)
- oil , for brushing
Instructions
- 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.
- 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.
Cook Time
6M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 533 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 3.18 milligram of sodium
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