Go Mexican this evening. Try this mouth-watering quesadilla recipe by Fiona Inglis.
Place crushed garlic, sliced onion and a dash of olive in a large frying pan and sauté until translucent.
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.
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.
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.
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.
Serve salsa with a dollop of sour cream over toasted quesadilla (cut into quarters).
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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