Chicken quesadillas

  • 5 mins to prepare. 10 mins to cook.
  • Serves 4
Great for parties or as a replacement for your lunch time sandwich or wrap. Spice your quesadillas up by adding chilli flakes and coriander. Remove the chicken and add red pepper and spring onions for a vegetarian alternative.


  • 4 small chicken fillets
  • 1 tbsp of ground cumin
  • 2 tsp of paprika
  • 2 tsp of garlic powder
  • 2 tsp of black pepper
  • 2 sprays of cooking spray
  • 4 tbsp of re-fried beans (tinned)
  • 4 flour tortillas
  • 8 tbsp of salsa
  • 100g reduced fat mozzarella cheese

Each serving contains

  • Calories 345 17%
  • Sugar 4g 4%
  • Fat 8g 11%
  • Saturates 4g 16%
  • Salt 2.7g 45%

of your guideline daily amount


Cut the chicken into thick strips. Combine the cumin, paprika, garlic powder and pepper and season the chicken with this mixture.

Spray a griddle pan with cooking spray and cook the chicken over a medium-high heat until cooked through, turning once or twice only.

Heat the re-fried beans for a couple of minutes in the microwave and then spread over the tortilla. Top with the chicken, salsa and cheese, rolling or folding over the tortilla. If preferred, return the tortilla to the griddle pan for a few minutes to heat through, or microwave for up to 1 minute to warm and melt the cheese.

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