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Chicken and Mexi-bean quesadillas
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate lunch with zesty chicken, veggie, bean, and cheese quesadillas.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 zucchini, peeled into ribbons
  • 1 small red onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 400g can red kidney beans, drained, rinsed
  • 50g grape tomatoes, quartered
  • 62.50 ml roughly chopped fresh coriander leaves
  • 4 flour tortillas
  • 165.00 ml coarsely grated reduced-fat cheddar
  • 1/2 x 330g jar whole roasted peppers, drained, sliced
  • 250.00 ml coarsely shredded cooked chicken
  • 20g baby spinach
  • 77.55 gm light sour cream
  • 1 lime, cut into wedges
Instructions:
  • In a large frying pan, heat half of the oil over high heat. Cook zucchini, turning occasionally, for 2 to 3 minutes until tender. Transfer zucchini to a plate.
  • In a pan over medium-high heat, heat the rest of the oil. Sauté the onion for 3 minutes until softened. Stir in garlic, ground coriander, cumin, and beans. Cook for 5 minutes until beans are warmed through. Remove from heat and mix in tomato, fresh coriander, salt, and pepper. Stir well to combine.
  • Heat up the sandwich press. Lay out 2 tortillas on a work surface. Add cheese, bean mixture, capsicum, chicken, and spinach on top of each tortilla. Finish by placing the remaining tortillas on top to make sandwiches.
  • Place each quesadilla individually in the sandwich press and cook for 4 to 5 minutes until golden brown and heated through. Cut into wedges and serve with sour cream and lime.

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