Prep Time

20 mins


40 mins



Brilliant for a casual evening with friends, make the mix ahead then you just have to assemble and cook when required.

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  • 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)


  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.