Ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 2 teaspoons 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

1. Heat the oil in a frying pan over medium heat, then fry the onion for 7 minutes until softened. 
2. 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.
3. Stir in the coriander and chicken. Spread the mix over 4 tortillas and sprinkle with the grated cheeses, then top with the remaining tortillas. 
4. 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. 
5. Serve with sour cream, extra coriander leaves and pickled jalapeños.