Make lunch time exciting again with these Mexican-style quesadillas filled with chicken, vegetables, beans and cheese.
Ingredients:
2 tbsp extra virgin olive oil 1 zucchini, peeled into ribbons 1 small red onion, finely chopped 3 garlic cloves, crushed 1 tsp ground coriander 1 tsp ground cumin 400g can red kidney beans, drained, rinsed 50g grape tomatoes, quartered 1/4 cup roughly chopped fresh coriander leaves 4 flour tortillas 2/3 cup coarsely grated reduced-fat cheddar 1/2 x 330g jar whole roasted peppers, drained, sliced 1 cup coarsely shredded cooked chicken 20g baby spinach 1/3 cup light sour cream 1 lime, cut into wedgesFollow the following steps to make it:
Step 1
Heat 1/2 the oil in a large frying pan over high heat. Cook zucchini, turning, for 2 to 3 minutes or until tender. Transfer to a plate.
Step 2
Heat remaining oil in pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, ground coriander, cumin and beans. Cook, stirring, for 5 minutes or until beans are heated through. Remove from heat. Add tomato and fresh coriander. Season with salt and pepper. Stir to combine.
Step 3
Preheat a sandwich press. Place 2 tortillas on workbench. Top each with cheese, bean mixture, capsicum, chicken and spinach. Sandwich with remaining tortillas.
Step 4
Place quesadillas, one at a time, in sandwich press. Cook for 4 to 5 minutes or until well toasted and heated through. Cut into wedges. Serve with sour cream and lime.
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