In partnership with Mainland
Brilliant for a casual evening with friends, make the mix ahead then you just have to assemble and cook when required.
Prep time – 20 mins
Cooking time – 40 mins
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Serves 4-6
Ingredients:
| 1 Tbls | oil |
| 1 | onion |
| 2 ts | Mexican spice fajita mix |
| 300g jar | tomato salsa |
| 400g can | red kidney beans, drained and rinsed |
| ½ cup | coriander leaves, chopped |
| 400g | cooked chicken, shredded |
| 8 | medium tortillas |
| 1 cup (approx 80g) | Mainland grated mozzarella |
| 1 cup (approx 80g) | Mainland grated Tasty cheddar |
| 25g | Mainland butter, melted (optional depending on method) |
Method:
- Heat the oil in a frying pan over medium heat, then fry the onion for 7 minutes until softened.
- Add the spice mix and cook for 1 minute, then stir in the salsa and cook for 5 minutes. Add the beans, simmer for 5 minutes. Lightly mash the beans.
- Stir in the coriander and chicken. Spread the mix over 4 tortillas and sprinkle with the grated cheeses, then top with the remaining tortillas.
- Either fry each quesadilla in a sandwich press or frying pan (flipping over after 3-4 minutes), or put onto baking paper lined baking trays. Brush the tops with melted butter and put into a hot oven for 5-10 minutes. Allow to cool for a few minutes before cutting into wedges.
- Serve with sour cream, extra coriander leaves and pickled jalapeños.
The Mainland Special Reserve range is available at supermarkets and retailers