Chicken and Freekeh Quesadillas

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.


  • 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
View Method Chicken and Freekeh Quesadillas


  1. 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.
  2. 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.
View Ingredients Chicken and Freekeh Quesadillas
View Method Chicken and Freekeh Quesadillas
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