This tasty recipe is perfect for a fast dinner or as part of a game day feast.
Serves 12
20 minutes
Ingredients
- 500g rotisserie chicken breast meat
- 12 burrito tortillas
- 3 cups Mexican blend shredded cheese
- ½ cup salsa
- 2 tbs taco seasoning
- 2 cans kidney beans, rinsed and drained
- Sour cream, to serve
- Lime wedges, to serve
- 1 tbs extra-virgin olive oil
- 6 tomatoes, roughly chopped
- 2 avocados, roughly chopped
- 1 white onion finely chopped
- 3 long red chillis, seeded, finely chopped
- 3 tbs chopped coriander, reserving a few leaves for garnish
- Juice of 2 limes
- Salt and pepper, to season
Method
1
To make the avocado salsa, place all ingredients into a large bowl and gently mix until well combined. Season to taste with salt and pepper. Set aside.
2
For the quesadillas, combine chicken, taco seasoning and kidney beans in a large bowl. Lay one tortilla on a chopping board and scatter half the tortilla with 2 tablespoons of cheese. Scatter chicken mixture over the top and dollop with 2 teaspoons of tomato salsa. Top with 1 tablespoon of cheese, fold over and toast in a sandwich press until the cheese is melted and the tortilla is golden brown, about 2 minutes each side. Repeat for remaining tortillas and filling.
3
Cut quesadillas in half, and serve with guacamole, sour cream, fresh coriander and salsa.
