Chicken quesadilla lasagne

You can easily substitute tofu or aubergine for the chicken to make a vegetarian alternative.

Serves 3-4

Ready in 1 hr 5 mins, plus cooling

2tbsp vegetable oil

1 onion, roughly chopped

2 red peppers, chopped into bite-size chunks

3 skinless, boneless chicken breasts, chopped into bite-size chunks

30g sachet fajita seasoning mix (whichever flavour and heat level you prefer)

400g can chopped tomatoes 400g can refried beans

3-4 large tortilla wraps (depending on size)

150ml soured cream

200g tomato salsa

150g Cheddar cheese or other mature hard cheese, grated

2 ripe avocados, pitted, peeled and sliced lengthways

1 Heat the oil in a large frying pan over a medium heat. Add the onion and peppers and cook for 5 mins until softened. Add the chicken along with the fajita seasoning mix. Stir to combine and cook for a further 3 mins or until the chicken is browned. Tip in the tomatoes, then rinse the can with around 100ml cold water and add to the pan. Simmer for a further 5 mins, stirring occasionally, until the sauce has thickened.

2 Put the refried beans into a small saucepan and warm them over a low heat, adding a splash of cold water to loosen. Preheat the oven to 200°C/gas 6.

3 Take a 20cm round ovenproof dish or one that matches the size of your tortillas. Cover the base of the dish with the first tortilla. Spread 2-3tbsp of the soured cream over the tortilla, then half of the chicken before topping with half of the refried beans. Dollop 2 heaped tablespoons of the tomato salsa over the beans, then scatter 50g of cheese. Repeat these layers once more. Finish with a third tortilla wrap. Cover with the remaining soured cream, salsa and cheese.

4 Bake for 30-40 mins or until piping hot all the way through and the cheese is gooey and melted. If the cheese is browning but the lasagne isn’t piping hot, cover the top with foil for the last 10 mins of cooking. Remove from the oven and allow to cool for 5 mins before slicing and serving. Serve with the sliced avocado.