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Photo of Chicken and corn quesadillas with bean salad by WW

Chicken and corn quesadillas with bean salad

7
4
4
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Chicken, corn and cheese help make this yummy Mexican dish the perfect comfort food. A fresh side salad is a great flavour match

Ingredients

Corn tortilla

104 g

Reduced-fat 15% cheddar cheese

¾ cup(s), grated, (90g), grated

Skinless chicken breast, grilled or barbecued

100 g, shredded

Canned corn kernels in brine, rinsed, drained

½ cup(s), (90g)

Fresh chives

1 tbs, chopped

Canned mixed beans

1 can(s), four bean mix, (420g can)

Red onion

1 small, halved and finely sliced lengthways

Baby spinach leaves

60 g

Cherry tomato

250 g, halved

Olive oil

2 tsp, (extra virgin)

Vinegar

2 tsp, (red wine)

No added sugar orange juice

1 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray half the tortillas with oil and place, oil-side down, on a chopping board. Spread half the cheese over tortillas. Top with chicken, corn, chives and remaining cheese. Place remaining tortillas on top, pressing down gently to slightly f latten the filling. Lightly spray top of quesadillas with oil.
  2. Heat a large non-stick frying pan over medium heat. Lift 1 quesadilla into pan and cook for 3–4 minutes or until golden. Using a large egg flip, carefully turn quesadilla (see note) and cook for 3–4 minutes or until golden brown and the cheese has melted. Place onto a wire rack and loosely cover with foil to keep warm. Repeat with remaining quesadillas.
  3. Meanwhile, combine beans, onion, spinach and tomatoes in a medium bowl. Drizzle with oil, vinegar and juice and toss gently to combine. Cut each quesadilla into 8 wedges and serve with bean salad.

Notes

Another way to turn the quesadilla is to invert it onto a dinner plate, then slide it back into the pan. Quesadillas can also be cooked in a preheated sandwich press.

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