Chicken Quesadillas with Kidney Beans and Cheddar Recipe
Introduction
Chicken quesadillas are a quick and tasty way to use up leftover roast chicken. Filled with beans, cheese, and a hint of spice from salsa, they make a satisfying meal perfect for any time of day.
Ingredients
- 4 tbsp hot salsa from a jar
- 2 large flour tortillas, seeded or plain
- 215g can kidney beans, drained and roughly mashed
- 1 spring onion, chopped
- 50g leftover roast chicken, shredded
- 85g grated mature cheddar
- ½ of a 20g pack coriander, leaves chopped (optional)
- Oil, for brushing
Instructions
- Step 1: Spread 2 tablespoons of salsa evenly onto each tortilla.
- Step 2: On one tortilla, layer the mashed kidney beans, chopped spring onion, shredded chicken, and grated cheddar. Sprinkle with coriander leaves if using.
- Step 3: Place the second tortilla on top to form a sandwich, then brush the top with oil.
- Step 4: Heat a large non-stick frying pan over medium heat and place the tortilla sandwich oil-side down. Cook for 4 minutes until golden.
- Step 5: Carefully flip the quesadilla using a palette knife or by sliding it onto a plate and flipping it back into the pan. Cook for an additional 2 minutes until golden and heated through.
- Step 6: Remove from the pan and cut into wedges. Serve immediately.
Tips & Variations
- For an alternative filling, mix leftover roast chicken with grated cheese, mango chutney, and chopped spring onions for a sweet and savory twist.
- Serve your quesadillas with sliced avocado and coriander tossed in a little lime juice for a fresh, zesty contrast.
Storage
Store any leftover quesadillas wrapped in foil or an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan or oven to keep the tortillas crisp, avoiding the microwave if possible.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of beans?
Yes, black beans or pinto beans work well as a substitute and provide a similar texture and flavor to kidney beans.
Can I freeze chicken quesadillas?
Yes, chicken quesadillas freeze well. Wrap them individually in foil or plastic wrap, then place in a freezer bag. Reheat in the oven from frozen for best results.
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Chicken Quesadillas with Kidney Beans and Cheddar Recipe
- Total Time: 16 minutes
- Yield: 2 servings 1x
Description
This Chicken Quesadillas recipe is a quick and delicious way to use up leftover roast chicken, paired with beans, spring onions, and melted mature cheddar cheese all sandwiched in crispy flour tortillas. Perfect for a satisfying lunch or light dinner, these quesadillas are cooked on the stovetop for a golden, flavorful finish and can be served with fresh avocado and coriander for added zest.
Ingredients
Quesadilla Filling
- 4 tbsp hot salsa from a jar
- 215g can kidney beans, drained and roughly mashed
- 1 spring onion, chopped
- 50g leftover roast chicken, shredded
- 85g grated mature cheddar cheese
- ½ a 20g pack coriander leaves, chopped (optional)
Tortillas
- 2 large flour tortillas, seeded or plain
For Cooking
- Oil, for brushing
Instructions
- Prepare the tortillas: Spread 2 tablespoons of hot salsa evenly onto each of the two flour tortillas. This adds a spicy, tangy base flavor to your quesadilla.
- Assemble the quesadilla: On one tortilla, evenly layer the roughly mashed kidney beans, chopped spring onion, shredded leftover roast chicken, and grated mature cheddar cheese. Sprinkle chopped coriander leaves over the filling if using. Carefully place the second tortilla, salsa side down, on top to form a sandwich.
- Brush with oil: Lightly brush the top of the quesadilla with oil to help it crisp up nicely when cooking.
- Cook the quesadilla: Heat a large non-stick frying pan over medium heat. Place the quesadilla oil-side down into the pan and cook for 4 minutes. Using a palette knife or by sliding it onto a plate and flipping back into the pan, carefully turn the quesadilla over and cook for another 2 minutes until both sides are golden and the cheese has melted fully.
- Serve: Remove from the pan and cut the quesadilla into wedges. Serve warm, optionally with sliced avocado and coriander tossed in lime juice as a complementary side.
Notes
- You can replace the chicken with a mixture of grated cheese, mango chutney, and chopped spring onions for a tasty alternative filling.
- To add freshness and brightness, serve the quesadilla with sliced avocado and coriander that has been tossed in a little lime juice.
- Use leftover roast chicken from the carcass for a frugal and flavorful option.
- If preferred, you can use plain or seeded flour tortillas depending on your texture preference.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: Chicken quesadilla, leftover chicken recipe, quick lunch, tortilla recipe, cheesy quesadilla
