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Quesadilla with Avocado Salsa

Go Mexican this evening. Try this mouth-watering quesadilla recipe by Fiona Inglis.


  • 1 packet of soft tortillas

  • 2 cups of mixed beans

  • 1 red onion, sliced

  • 1 cooked chicken breast

  • 2 cloves garlic

  • 2 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp ground coriander

  • 1 mild red chili

  • 1/2 cup roasted red peppers

  • 1 cup corn kernels

  • 1 cup of tasty cheese

  • For the salsa:

  • 1 avocado, mashed

  • 1 lime, juiced

  • 6 cherry tomatoes, chopped finely

  • 2 spring onions, sliced

  • ½ cup sour cream

  • 1 bunch coriander

  • salt and pepper


  • 1.

    Place crushed garlic, sliced onion and a dash of olive in a large frying pan and sauté until translucent.

  • 2.

    Add (rinsed) mixed beans and spices and stir through. Use a potato masher to mash beans slightly to break them up. Add shredded cooked chicken breast, chopped chili and roasted peppers. Turn of heat once warmed through.

  • 3.

    On a clean workbench, lay out 4 tortillas. Spread with a little of the spiced bean/chicken mixture and top with a small amount of cheese. Place another tortilla for the lid on top of each base.

  • 4.

    In a medium frying pan, gently fry tortillas one at a time for 2 minutes on each side or until they just start to blister and crisp up. You must keep watch as they can burn easily. Repeat with all quesadillas.

  • 5.

    To make the salsa mash avocado roughly in a medium bowl. Add chopped spring onions, tomatoes and juice of lime. Add roughly chopped coriander and season with a pinch of salt and pepper.

  • 6.

    Serve salsa with a dollop of sour cream over toasted quesadilla (cut into quarters).


Preparation Time: 20 minutes

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Posted by Marina75Report
There is no indication as to when to add the corn. Otherwise nice recipe.