Quick chipo­tle chicken que­sadil­las

Central and North Burnett Times - - LIFESTYLE - Recipe by Ker­rie Ray Photo by Jeremy Si­mons

SERVES: 4 PREP: 15 min­utes COOK: 15 min­utes

In­gre­di­ents

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

Method

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.

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