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Chicken And Bean Quesadillas


The kids will love this easy Mexican chicken snack.

Prep time:5 mins

Cook time:20 mins

Serves: 4


  • 420g can Edgell Red Kidney Beans, drained
  • 1 cup Mexican salsa
  • 8 x 20cm tortillas
  • 2 cup diced cooked chicken
  • 1 cup grated tasty cheese
  • 300g can Edgell Corn Kernels, drained
  • 1 avocado, diced
  • 1 teaspoon lime juice


Step 1

Roughly process Edgell Red Kidney Beans and ¼ cup of Mexican salsa in a food processor.

Step 2

Spread ¼ cup bean mixture over each tortilla, top with ½ cup chicken and ¼ cup cheese. Top with another tortilla. Repeat with remaining ingredients to make 4 quesadillas.

Step 3

Place quesadillas in a sandwich press and cook for 2-3 minutes or until cheese melts and tortillas are golden brown. Repeat with remaining quesadillas. Meanwhile, combine Edgell Corn Kernels, avocado and lime juice in a bowl.

Step 4

Cut Quesadillas into quarters and serve with remaining Mexican salsa and corn and avocado salsa.

Tasty Tip!

Quesadillas can also be cooked in a non stick fry pan for 2 minutes on either side.

Chicken And Bean Quesadilla
User rating:
  • 5

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