Chicken and corn quesadillas with bean salad
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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
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)
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
60 g
Cherry tomatoes
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.
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