Stacked chicken quesadilla

Stacked chicken quesadillas Easy Food
Serves 4
2 tbsp coconut oil
½ onion, chopped
½ green pepper, deseeded and finely chopped
1 red chilli, deseeded and finely chopped
400g tinned chopped tomatoes, drained
1 tsp cumin
1 tsp chilli powder
3 x 8inches whole wheat tortillas
150g cheddar cheese, grated
200g tinned kidney beans, rinsed and drained
150g cooked chicken, shredded
large handful of Coriander leaves, chopped

To serve:
Sour cream

Like Mexican food?

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. 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.
  3. In a bowl, combine the drained tomatoes with the cumin and chilli powder.
  4. 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.
  5. 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.
  6. Transfer the pan to the oven and bake for 25 minutes. Slice into quarters and serve topped with fresh coriander and some sour cream.

Note: pinto beans/black beans can be used as an alternative to kidney bean, if you wish.

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