This Quesadilla Recipe is an absolute winner and loved by all. They make the perfect light summer dinner and a massive hit with even the fussiest children.
Makes 8 in 15 minutes.
1 brown onion finely diced
1/2 red capsicum finely sliced
1/2 green capsicum finely sliced
2 cloves of garlic crushed
1/2 bbq chicken diced
1 can of kidney beans rinsed and drained
1 cup of fresh corn (canned or frozen is fine too)
1 spring onion finely sliced
1 jar of mild taco sauce
1 cup of grated tasty cheese
1 teaspoon olive oil
1 packet of super soft mission wraps
Serve with smashed avocado, sour cream and remaining taco sauce.
OPTIONAL – You can also spread refried beans onto the tortilla too, it adds a beautiful flavour and texture.
* I prefer to use wraps as they are larger and they cook beautifully but you can use tortillas if you prefer, it all tastes the same.
To a large fry pan add the olive oil and cook the onion, garlic, capsicum, corn and spring onions on med-high heat for 4-5 minutes.
Add the chicken, kidney beans and 3 tablespoons of the taco sauce to the pan and cook for 2 minutes stirring often.
Look at all that deliciousness.
Add one wrap to a sandwich press, and cover half the tortilla with the mix leaving a small gap at the top. Sprinkle with cheese, carefully fold the wrap over and cook for 1-2 minutes or until golden and slightly crispy on top and cut into three.
Serve with the remaining taco sauce, sour cream and smashed avo, garnish with coriander if you can be bothered, and enjoy with an ice cold Corona.