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Photo of Chicken and corn quesadillas with bean salad by WW

Chicken and corn quesadillas with bean salad

Total Time
30 min
20 min
10 min
Chicken, corn and cheese help make this yummy Mexican dish the perfect comfort food. A fresh side salad is a great flavour match


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)


2 tsp, (red wine)

No added sugar orange juice

1 tbs

Oil spray

2 x 3 second spray(s)


  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.


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.