Over the half moon

QUESADILLAS WITH CHICKEN, CORN AND AVOCADO

Turn tortillas and leftover chicken into a fantastic lunch.

Ingredients

(serves 6)

2 cups diced cooked chicken

1 tablespoon finely chopped pickled jalapeños

1 teaspoon each coriander, cumin and paprika

½ cup cooked corn kernels

½ cup tinned red kidney beans, rinsed 2 large ripe avocados

1 tablespoon lemon juice

6 medium flour tortillas

3 tablespoons mayonnaise

3 cups of grated cheese – we used a mixture of mozzarella and white cheddar 4 teaspoons olive oil for shallow frying tomato salsa to serve

Here’s how

1 Mix the chicken, jalapeño, spices, corn kernels and kidney beans together to create a fragrant filling.

2 Peel the avocados, remove the pits and slice thinly. Squeeze the lemon juice over the avocado to keep it from turning brown.

3 Spread each tortilla with a thin layer of mayonnaise and divide the chicken filling between the six. Spread the filling only over half of each. Now top the chicken with a few slices of avocado, season with salt and pepper to taste, and sprinkle lots of cheese over each. Fold the tortillas over the filling to form half moons. Press the sides together to secure the parcel.

4 Heat a little oil in a thick-bottomed pan and fry the folded tortilla parcels one by one until they’re a lovely golden brown and the cheese is melted inside. Keep the heat moderate so the tortillas don’t brown too quickly before the filling has warmed up. Serve the quesadillas with the tomato salsa.

Drive & Camp says Replace the chicken with cooked mince or ham for variety.