Chicken and spring onion quesadilla

  • Preparation Time20 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy

For the beans

15g unsalted butter
Pinch ground cumin
Pinch ground coriander
One 425g can pinto or black beans rinsed and drained
1 to 2 pickled jalapeno, roughly chopped
Pinch salt
60ml water or chicken broth, homemade or low-sodium canned

For the toppings

1 to 2 tbsp extra-virgin olive oil
8 spring onions (white and green), trimmed
230g shredded cooked chicken
5g minced chipotle peppers en adobo
35g prepared salsa
115g shredded Monterey Jack cheese
Four 25cm flour tortillas
Optional garnishes: sour cream, coriander sprigs, salsa
Alternative methods, recipes follow
1) Preheat the oven to 180C/Gas 4. Line a baking sheet with aluminum foil.

2) To make the beans, melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 min. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste. Season with salt and transfer to a bowl.

3) Preheat a stovetop griddle. Brush or drizzle oil over spring onions, and then cook until soft and charred, 5 to 7 minutes. Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and spring onions.

4) Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the top of the quesadillas.

5) Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

Alternative methods:

Method for eight 15cm tortillas:
1) Hold the tortillas over an open burner until slightly blistered on each side. Put 4 tortillas down on the prepared baking sheet. On each tortilla, layer the fillings, and then top with another tortilla. Lay another sheet of foil over the top of the tortillas. Bake at 180C/Gas 4 until cheese is melted and the filling is hot, about 12 minutes.

Method for four 25cm tortillas:
1) Heat a large skillet over medium high heat. Add 1 tbsp of oil, like soy, peanut or corn. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Remove to a prepared baking sheet and continue this process with the remaining tortillas, adding oil as necessary. Bake at 180C/Mark 4 until the cheese is melted and the filling is hot.

Quesadilla for one:
1) Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.

Other recipes with bean

Shows on Dplay

Stream on Dplay