GIANT Baked Chicken Quesadilla {One Pan}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Cooked chicken (See notes.)
- 8 Tortilla wraps
- 200 g Tinned sweetcorn (Drained.)
- 400 g Black beans (Drained and rinsed.)
- 200 g Cheddar cheese
- 200 g Salsa
- 4 Tomatoes (Finely chopped.)
- 2 tsp Ground cumin
- 2 tsp Paprika
- 2 tsp Sunflower oil
Method
- Preheat the oven to 200C/400F.
- Mix the tomatoes with the salsa. Set half aside to serve with the finished quesadillas.
- Lay the tortillas out on a non-stick baking sheet.
- Top with all of the fillings, including half of the tomato and salsa mixture (sprinkle the cumin and paprika over everything).
- Wrap the tortillas up and brush the top with the oil.
- Place a sheet of baking paper on top and another (heavy!) baking sheet on top.
- Bake for about 25 minutes or until they are cooked through and golden.
- Serve with the rest of the salsa and tomato mixture.