Chicken and Freekeh Quesadillas
A taste of mexico!
Packed with melted cheese and shredded chicken these flavoursome quesadillas are a quick and healthy dinner option.
Ingredients
- 1 tbs olive oil
- 3 garlic cloves, minced
- 1 red onion, sliced
- 1 tbs ground cumin
- 1 tsp ground coriander
- 140g tub no-added-salt tomato paste
- 425g can Macro Organic red kidney beans, drained
- 425g corn cobettes, microwaved as per package instructions, kernels cut from cob
- 1 capsicum, diced
- 320g chicken breast, poached and shredded
- ½ cup freekeh, cooked
- ½ bunch coriander, chopped, plus extra sprigs to garnish
- 80g light tasty shredded cheese
- 4 whole grain tortillas
Method
- Heat oil in large non-stick frying pan over medium heat. Add garlic and onion and sauté for 2 minutes. Add cumin and ground coriander and stir for 1 minute. Add tomato paste, kidney beans, corn and capsicum and cook, stirring, until thickened. Stir in chicken, freekeh and coriander.
- Heat a clean non-stick pan over medium heat. Add 1 tortilla to the pan, fill half with chicken mixture and a quarter of the cheese. Fold closed and toast on each side for 1-2 minutes or until golden and cheese has melted. Repeat with remaining mixture and tortillas. Slice each folded quesadilla in half and serve immediately.
