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
Scale
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
