Chicken quesadillas

chicken coriander cutting waste easy snacks how to use up leftover chicken kidney bean kidney beans leftover roast chicken recipes mature cheddar quesadillas quick salsa spring onion spring onions tortilla tortillas

N/A

Source

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 (use the last of the meat on the carcass)

85g grated mature cheddar

½ a 20g pack coriander, leaves chopped (optional)

oil, for brushing

Method

Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.

Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.