Smoky chicken quesadillas
These spicy chicken, melting cheese and kidney bean quesadillas are baked in the oven to make them lighter than the usual grilled or fried version.
Each serving provides 826 kcal, 57g protein, 75g carbohydrates (of which 10g sugars), 31g fat (of which 12.5g saturates), 10g fibre and 2.2g salt.
Ingredients
- 400g/14oz cooked chicken, shredded
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 200g/7oz drained, tinned red kidney beans, rinsed
- 4 spring onions, chopped
- 200g/7oz tin sweetcorn, drained
- 3 tbsp chipotle paste
- 8 medium flour tortillas
- olive oil spray (or a little olive oil)
- 125g/4½oz reduced-fat mozzarella, grated
- 125g/4½oz reduced-fat Cheddar, grated
- sea salt and freshly ground black pepper
For the side salad
- 2 Little Gem lettuces, leaves separated and halved
- 70²µ/2½´Ç³ú rocket leaves
- 100²µ/3½´Ç³ú cherry tomatoes, halved
- ½ lime, juice only
- 2 tbsp extra virgin olive oil
To finish
- light soured cream
- coriander leaves
- fresh green jalapeños, sliced (optional)
- pickled jalapeños, sliced (optional)
Method
Preheat the oven to 220C/200C Fan/Gas 7 and line two baking trays with baking parchment.
Put the shredded chicken into a bowl. Heat a small frying pan over a high heat, then add the coriander and cumin seeds and toast for 30 seconds to one minute until fragrant. Remove from the heat. Using a pestle and mortar, crush the seeds, then sprinkle them over the shredded chicken and toss to coat the pieces.
Tip the kidney beans into a bowl and mash lightly with a fork. Add the spring onions, sweetcorn, chipotle paste and a little salt and pepper. Mix well.
Place two tortillas on each of the lined baking trays. Spray or brush them with a little oil and flip each tortilla over. Spread the kidney bean mixture evenly over the four tortillas, top with the chicken and sprinkle with the grated cheeses. Top each one with another tortilla, press down well and spray the surface with a few sprays of oil (or brush with oil if you prefer). Cook in the oven for 10–12 minutes or until the cheese is melted and the tortillas are golden-brown.
Meanwhile, for the salad, toss the lettuce, rocket and tomatoes together with the lime juice, extra virgin olive oil and some salt and pepper.
Remove the quesadillas from the oven, cut into wedges and pile onto a plate. Finish with a dollop of soured cream, coriander leaves and sliced jalapeños if you like it spicy. Serve the salad alongside.
