Chicken and corn quesadillas with bean salad
Cooked skinless chicken breast
100 g, shredded
Extra light cheddar cheese
¾ cup(s), grated, (90g), grated
Canned corn kernels, rinsed and drained
½ cup(s), (90g)
1 tbs, chopped
Canned mixed beans
1 can(s), four bean mix, (420g can)
1 small, halved and finely sliced lengthways
250 g, halved
2 tsp, (extra virgin)
2 tsp, (red wine)
No added sugar orange juice
2 x 3 second spray(s)
- 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.
- 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.
- 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.