Quesadilla with avocado salsa

Fiona Inglis

Cook Time 20 minutes

Servings 8-10


1 packet of soft tortillas
2 cups of mixed beans
1 red onion, sliced
1 cooked chicken breast
2 cloves garlic
2 tsp cumin
1 tsp smoked paprika
1 tsp ground coriander
1 mild red chili
1/2 cup roasted red peppers
1 cup corn kernels
1 cup of tasty cheese

For the salsa:
1 avocado, mashed
1 lime, juiced
6 cherry tomatoes, chopped finely
2 spring onions, sliced
½ cup sour cream
1 bunch coriander
salt and pepper


Place crushed garlic, sliced onion and a dash of olive in a large frying pan and sauté until translucent.

Add (rinsed) mixed beans and spices and stir through. Use a potato masher to mash beans slightly to break them up. Add shredded cooked chicken breast, chopped chili and roasted peppers. Turn of heat once warmed through.

On a clean workbench, lay out 4 tortillas. Spread with a little of the spiced bean/chicken mixture and top with a small amount of cheese. Place another tortilla for the lid on top of each base.

In a medium frying pan, gently fry tortillas one at a time for 2 minutes on each side or until they just start to blister and crisp up. You must keep watch as they can burn easily. Repeat with all quesadillas.

To make the salsa mash avocado roughly in a medium bowl. Add chopped spring onions, tomatoes and juice of lime. Add roughly chopped coriander and season with a pinch of salt and pepper.

Serve salsa with a dollop of sour cream over toasted quesadilla (cut into quarters). 


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