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Quesadillas are one of my favourite foods – so quick, cheap and easy! Not only that, but you don’t need a lot of ingredients to make a tasty one and you can chuck in whatever you like and any leftovers!
This recipe is for chicken quesadillas, but feel free to mix it up and add in anything you fancy! It has lots of flavour but isn’t spicy so the kids can devour them too! Swap the meat for extra veg to make a veggie version.
1 tbsp vegetable oil
1 red onion, diced
1 red pepper, diced
2 cloves garlic, finely chopped
About 200g sliced leftover chicken (or any other meat!)
400g tin black-eyed beans, drained and rinsed
3 tsp tomato puree
1 tsp smoked paprika
1 tsp ground cumin
½ tsp coriander leaves
½ tsp cayenne pepper
170ml gluten-free chicken stock
4 gluten-free tortilla wraps
50g cheddar cheese (or more if you want them super cheesy!)
Heat the oil in a large frying pan, on a medium heat. Then throw in the onion, red pepper and garlic (and any other veg you want to use up!) and fry for a couple of minutes, until the onion has softened.
Next, add the tomato puree, spices and cooked chicken and continue to fry for another minute. Finally, add the beans and the stock, then bring to a simmer and cook uncovered for ten minutes, or until the beans are soft and the stock has been mostly absorbed.
Then, empty the mixture into a large bowl and wipe the frying pan out. Lay a tortilla wrap into the frying pan, top with half of the filling and then a sprinkle of cheese, before popping another wrap on top.
Cook for a few minutes until the wrap starts to crisp, then put a plate on top and flip the pan over to release the quesadilla. Slide it back into the pan to brown the other side, then repeat again with the remaining wraps and filling.
Cut into quarters and serve immediately.