Mexican Chicken Quesadilla




463 per portion


¼ tsp coriander seeds

¼ tsp cumin seeds

140g cooked chicken breast, shredded

50g tinned red kidney beans, rinsed and drained

1 spring onion, sliced

1 tbsp chipotle chilli paste

50g tinned sweetcorn, drained

½ tsp ground black pepper

½ tsp sea salt

2 x 60g white or wholemeal tortilla wraps

2 tsps olive oil

20g Cheddar cheese*, grated

20g mozzarella cheese*, grated

*dairy free if preferred

How To

Preheat oven to 200˚C/400˚F. Line a large baking tray with baking paper.

Place a frying pan over a high heat, and add the coriander and cumin seeds. Toast for 1 minute.

Using a pestle and mortar, crush the seeds. You could also pulse in a coffee grinder.

Place the shredded chicken in a bowl. Add the crushed seeds and stir well.

Using a fork, mash the kidney beans in a bowl. Add the spring onions, sweetcorn, chipotle paste, salt and pepper. Stir well.

Place a tortilla wrap on the lined baking tray. Brush one side with a little oil then turn it over. Spread the kidney bean mixture over the tortilla. Top with the chicken and cheese.

Place a second tortilla over the top, and press down firmly. Lightly brush the surface of the wrap with oil.

Bake for 10–15 minutes, or until the cheese is melted and the tortillas are a light golden colour. Cut into 6 pieces.

Consume immediately.

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