Stacked chicken quesadilla

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Serves 4

 

2 tbsp coconut oil

½ an onion, chopped

½ a green pepper, deseeded and finely chopped

1 red chilli, deseeded and finely chopped

1 x 400g tin of diced tomatoes, drained

1 tsp cumin

1 tsp chilli powder

3 x 8″ whole-wheat tortillas

150g Cheddar, grated

½ a 400g tin of kidney, pinto or black beans, rinsed and drained

150g cooked chicken, shredded

Large handful of coriander leaves, chopped

 

To serve:

Coriander

Sour cream

 

Like Mexican food?

 

  • Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  • Heat half of the coconut oil in a large pan over a medium-high heat and cook the onion, pepper and chilli for 3-4 minutes. Remove with a slotted spoon and set aside.
  • In a bowl, combine the drained tomatoes with the cumin and chilli powder.
  • In the same pan, heat the remaining oil. Place one of the tortillas into the pan. Top with a third of the cheese and half each of the pepper mixture, beans, tomato mixture and chicken. Add a sprinkling of coriander.
  • Top with another tortilla and repeat the same toppings. Top with the final tortilla and pile it high with the rest of the cheese and anything else remaining.
  • Transfer the pan to the oven and bake for 25 minutes. Slice into quarters and serve topped with fresh coriander and some sour cream.

 

Per serving:
468kcals, 12.4g fat (8g saturated), 55.3g carbs, 4.8g sugar, 35.9g protein, 12.2g fibre, 0.365g sodium

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