Chicken quesadillas

Frugal cooking, but packed with flavour – use up leftovers from roast chicken with these easy Mexican-style snacks

  • Prep:10 mins
    Cook:6 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 533
  • fat 29g
  • saturates 12g
  • carbs 44g
  • sugars 7g
  • fibre 6g
  • protein 27g
  • salt 3.18g


  • 4 tbsp hot salsa from a jar
  • 2 large flour tortillas, seeded or plain
  • 215g can kidney beans, drained and roughly mashed
  • 1 spring onion, chopped
  • 50g leftover roast chicken, shredded (use the last of the meat on the carcass)
  • 85g grated mature cheddar
  • ½ a 20g pack coriander, leaves chopped (optional)
  • oil, for brushing


Alternative filling idea
Mix leftover roast chicken with grated cheese, mango chutney and chopped spring onions.Serving tip
Try serving your tortillas with sliced avocado and coriander tossed in a little lime juice.


  1. Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.

  2. Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.

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