Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 3 people
Estimated cost per serve is 14.11 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
3
- 420grams can corn kernels, drained
- 1tablespoons tomato paste
- 2tablespoons coriander leaves (for serving)
- 1 onion, roughly chopped
- 2 spring onions, chopped
- 400grams pinto beans, drained
- 6 tortillas (20cm each)
- 5milliliter virgin olive oil spray
- 1 lime, cut into wedges (for serving)
- 1teaspoons ground cumin
- 2 clove garlic, crushed
- 1 1/2 cup tasty cheese, grated
- 2tablespoons oil
- 1 1/2 cups BBQ chicken, shredded
Nutrition per serving
4300kJ
Protein
58.7grams
Sugars
20.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a medium saucepan over medium heat. Add onion, garlic and cumin. Cook for 10 minutes or until softened, stirring regularly.
Step 2 of 4
To make refried beans, place onion mixture, Edgell Pinto Beans and tomato paste into a food processor and process until smooth.
Step 3 of 4
To make quesadillas, spread the refried beans over 1 tortilla and top with the Edgell Corn Kernels, BBQ chicken, cheese and spring onions. Top with another tortilla. Repeat with ingredients to make 3 quesadillas.
Step 4 of 4
Heat a large frypan over medium heat. Spray tortillas with oil and cook quesadillas on each side for 3-4 minutes or until browned. Cut into quarters and serve garnished with coriander leaves and lime wedges.
Instruction tip
You will need shredded BBQ chicken for this recipe.
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