GOOD SIDE FOR QUESADILLAS RECIPES

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REFRIED BEAN QUESADILLAS RECIPE | BBC GOOD FOOD



Refried bean quesadillas recipe | BBC Good Food image

This casual meat-free main is a cheap and cheerful way to fill up your friends

Provided by Good Food team

Categories     Main course, Snack, Supper

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin seeds
400g can pinto or kidney beans, rinsed and drained
2 tsp smoked paprika
8 flour tortillas
100g cheddar or gruyère, coarsely grated
handful coriander leaves
200g tub fresh tomato salsa, plus extra to serve
soured cream, to serve

Steps:

  • Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
  • Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

Nutrition Facts : Calories 487 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 7 grams fiber, ProteinContent 20 grams protein, SodiumContent 3.74 milligram of sodium

CHICKEN QUESADILLAS RECIPE | BBC GOOD FOOD



Chicken quesadillas recipe | BBC Good Food image

These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken

Provided by Sara Buenfeld

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 2

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 533 calories, FatContent 29 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 27 grams protein, SodiumContent 3.18 milligram of sodium

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BLACK BEAN QUESADILLAS RECIPE | EATINGWELL
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
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