Chicken and Cheese Quesadillas
Ingredients
- 500g leftover roast chicken, chopped or shredded
- 1 cup Praise Classic Aioli
- Olive oil
- 1 cup celery, sliced
- 1 cup red capsicum, finely diced
- 1 small brown onion, finely diced
- 1 tsp minced garlic
- 1 tbsp paprika
- ½ tbsp ground cumin
- 400g tinned red kidney beans, rinsed and drained
- 1 cup grated tasty cheese
- 1 cup coriander leaves
- 10 large multigrain tortillas
How to make it
- Cook celery, red capsicum, onion and garlic in a large frypan on medium heat until softened (3-4 minutes). Add paprika and cumin, stir through then add red kidney beans and chicken. Remove from the heat and season. Stir through aioli and grated cheese.
- Heat up a sandwich press. Sprinkle a few coriander leaves on half of each tortilla and divide the chicken mixture evenly on same half of each tortilla. Spread the mixture and fold empty side of tortilla over the top.
- Place a sheet of baking paper on the sandwich press and place 1 or 2 folded tortillas (whatever fits) and gently close lid. Toast until tortillas are crispy. Remove and cut each tortilla into 3 wedges.
