Chicken and Bean Quesadillas
Instructions
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Cook chicken in olive oil with cajun spice. Once cooked, stir through 1 can of black beans and shred the chicken.
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Place 1 tortilla in a clean pan (on medium heat) with some grated cheese scattered over half the tortilla. Top the cheese with some chicken mix followed by some more cheese, then fold the clean half over the top (forming a half circle) and press down with a fish slice until cheese is melted. Flip quesadilla over to brown the other side. Keep each quesadilla warm in the oven as you make the others.
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To make the salad finely chop avocado, tomatoes, celery stalks, spring onions, coriander and mix together with corn, 1 Tbsp olive oil and juice of one lime.
Serves 4
Ingredients
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600g diced chicken
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1 Tbsp olive oil
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2 Tbsp cajun spice
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1 can black beans
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8 tortillas
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200g grated cheese
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1 avocado
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2 tomatoes
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2 celery stalks
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2 spring onions
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1/4 cup fresh coriander
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1 can whole corn kernals
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1 Tbsp
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1 lime
