These delicious quesadillas are packed full of tasty Mexican-spiced chicken and topped with lashings of cheese, sour cream and avocado.
Ingredients
Method
1.Heat oil in a large non-stick frying pan over a medium to high heat. Add onion, spices, capsicum and garlic. Cook, stirring, for about 2 minutes, or until the onion is soft. Add mince. Cook, stirring, for about 5 to 6 minutes, or until mince starts to brown.
2.Add tomato paste, tomatoes, water, beans and carrot. Bring to boil. Simmer, uncovered, for 6 to 7 minutes, or until the mixture thickens. Season with salt and pepper.
3.Spray both sides of tortillas with oil spray. Cook, one at a time, in a heated grill pan for 1 to 2 minutes on each side, or until hot. Transfer to an oven tray. Cover with foil. Place in a slow oven (150C) to keep warm.
4.Place half the tortillas on a bench. Spread evenly with mince mixture. Sprinkle with cheese. Top with remaining tortillas.
5.To serve, top with avocado, Lebanese cucumber and sour cream. Garnish with sliced red chilli and coriander sprigs.