Well 2020 is the year that I also have kids in the house during the day also. One has been home all year doing university on line. One just finished year 12 and is in the process of sitting her final exams and will be home for the next few months (I still have one that leaves the house as he still goes to school). It's the older two that I now have to feed during the day. Quite often they fend for themselves, but every now and then I find a recipe like this that is quick and easy to make and one I know they will love, so I make it for them while they study.
These chicken quesadillas are delicious. I love that they are made in a sandwich press as you don't have to flip them, like you would if you made them in a frying pan (though if you don't have a sandwich press, you can make them in a frying pan). I also love that after I make the filling, I just allow the mixture to cool and then my kids when they are hungry, just assemble and cook their own quesadillas.
You can buy chicken mince or like I did once, when I had chicken thigh fillets in the refrigerator, I just pulsed them in a food processor and made my own mince.
If you want you can serve these for dinner obviously, I would just serve it with a green salad with cucumbers, to make it a complete meal.
Now I say it makes 4, that's if you use 19cm flour tortillas. I actually prefer the smaller ones and I get 6 quesadillas. Which size you prefer is up to you.
This is easy and delicious, something you need to try soon.
1 medium avocado (250g), chopped
1 tablespoon lemon juice
1 cup loosely packed fresh coriander leaves
1 tablespoon vegetable oil
500g chicken mince
3 teaspoons ground cumin, to taste
2 teaspoons ground coriander, to taste
400g can red kidney beans, drained, rinsed
3 medium roma tomatoes (225g), chopped finely
3 green onions, sliced thinly
3/4 cup loosely packed coriander leaves
8 x 19cm flour tortillas
1 cup (120g) grated cheddar
Lemon wedges, for serving,
Sour cream, for serving
Combine avocado and lemon juice in a small bowl. Mash into a chunky mash. Add coriander leaves, season to taste, stir it all together. Set aside until needed.
Heat oil in a frying pan, cook chicken, stirring, until browned and cooked through. Add cumin and coriander, cook, stirring, for 1 minute or until fragrant. Stir in beans, tomato, green onion and fresh coriander leaves. Season to taste with salt and pepper. Remove pan from heat.
Divide chicken mixture among four tortillas, sprinkle with cheddar. Top with remaining tortillas. Cook one at a time in a sandwich press, for 2 minutes or until cheddar is melted and tortillas are browned lightly.
Cut quesadillas into quarters, serve with avocado mixture, lemon wedges and sour cream.
Pin it: www.pinterest.com.au/pin/399413060708131480