Quick chipotle chicken quesadillas
SERVES: 4 PREP: 15 minutes COOK: 15 minutes
400g can red kidney beans, rinsed, drained
300g chopped cooked chicken 1 small red capsicum, deseeded, finely chopped
2 green shallots, chopped
1-2 tsp smoky chipotle seasoning, to taste
150g grated three cheese blend 6 large wholemeal wraps
50g baby spinach, plus extra, to serve 1 tomato, deseeded, finely chopped ¼ cup fresh coriander sprigs
1 lime, juiced
1 avocado, thinly sliced
Thick Greek-style yoghurt, to serve
1. Place the beans in a large bowl. Use a fork to lightly mash. Add chicken, capsicum, shallot and chipotle seasoning. Season and stir to combine.
2. Heat a large chargrill pan or frying pan over medium heat. Spray with oil. Scatter some of the cheese over half of each wrap. Top with the bean mixture and spinach. Scatter with the remaining cheese. Fold each wrap in half to enclose filling.
3. Place 2 filled wraps in the chargrill pan or frying pan, pressing to seal. Place a heatproof plate on top and cook for 1-2 minutes or until lightly charred. Carefully turn wraps and cook for a further 1-2 minutes or until crisp, golden and the cheese is melted. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining filled wraps.
4. Combine tomato, coriander and lime juice in a bowl. Season. Cut quesadillas in half again. Top with avocado, tomato, coriander and extra spinach. Serve with yoghurt.