Salsa, chicken and cheese quesadillas

Ingredients

½ cup	Mexican salsa
8	Tortilla wraps
400 g	Red kidney beans, drained and roughly mashed
2	Spring onions, chopped
200 g	Chicken, boned, skinned, cooked and shredded (Main)
100 g	Tasty cheese, grated
½ cup	Fresh coriander
1 to fry	Canola oil

Directions

1. Spread the salsa evenly on to four tortillas. Top with the beans, spring onion, chicken and cheese. Scatter with coriander.
2. Sandwich each one with the remaining tortillas. Brush with oil.
3. Heat a large non-stick frying pan.
4. Cook the tortillas in batches - oil-side down - for four minutes.
5. Carefully turn them over then cook for two minutes on the other side, until golden.
6. Serve cut into wedges with sliced avocado and a salad.