Chicken quesadillas - Good Food Middle East
Frugal cooking, but packed with flavour – use up leftovers from roast chicken with these easy Mexican-style snacks
Ingredients
- 4 tbsp hot salsa from a jar
- 2 large flour tortillas, seeded or plain
- 215g can kidney beans, drained and roughly mashed
- 1 spring onion, chopped
- 50g leftover roast chicken, shredded (use the last of the meat on the carcass)
- 85g grated mature cheddar
- ½ a 20g pack coriander, leaves chopped (optional)
- oil, for brushing
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