Chicken Quesadillas With Refried Beans Recipe

Name: Chicken Quesadillas With Refried Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g pinto beans, soaked in 1 litre cold water overnight (water reserved); 2 None red chillies, 1 halved and deseeded, 1 chopped (plus extra, to serve - optional); 1 tsp salt; 20 g butter, plus extra melted butter for brushing; 2 None onions, peeled and chopped; 300 g chicken breast, diced; 1 None garlic clove, peeled and chopped; 1 medium courgette, finely chopped; 1 None red pepper, deseeded and chopped; 8 None tortilla wraps; 100 g cheddar cheese, plus extra for topping; None None soured cream, to serve (optional); None None parsley, to garnish (optional)

Servings: persons

200 g pinto beans, soaked in 1 litre cold water overnight (water reserved)
2 None red chillies, 1 halved and deseeded, 1 chopped (plus extra, to serve - optional)
1 tsp salt
20 g butter, plus extra melted butter for brushing
2 None onions, peeled and chopped
300 g chicken breast, diced
1 None garlic clove, peeled and chopped
1 medium courgette, finely chopped
1 None red pepper, deseeded and chopped
8 None tortilla wraps
100 g cheddar cheese, plus extra for topping
None None soured cream, to serve (optional)
None None parsley, to garnish (optional)

1
Simmer the beans in their soaking liquid, covered, for approximately 1 hour. Remove the lid, add the halved chilli and the salt and simmer for 15 mins.
2
Meanwhile, heat the butter in a large saucepan, add half the onion and saute for 3-5 mins until softened.
3
Remove the chilli from the beans. Add half of the beans to the saucepan with the cooked onion along with half of the cooking liquid. Mash with a potato masher.
4
Gradually add the remaining beans and cooking liquid and mash to a coarse puree. Cook over a medium heat until the puree is relatively dry. Season to taste with salt and freshly ground black pepper.
5
Heat the oil in a frying pan, add the chicken and stir-fry for 4 mins. Add the garlic, remaining onions, zucchini, red pepper and chopped chili. Stir-fry for a further 3 mins, until the vegetables are tender and the chicken is cooked through. Season to taste with salt and freshly ground black pepper.
6
Preheat the oven to 350u00b0F. Place a tortilla on a baking sheet lined with parchment paper. Spoon the chicken filling over one half. Sprinkle with cheddar. Fold the wrap over to enclose the filling and secure with a toothpick. Repeat with remaining tortillas.
7
Brush the wraps with the melted butter and sprinkle with the extra cheese. Transfer to the oven and bake for 8 mins. Serve with the re-fried beans and sour cream (if using). Garnish with parsley and extra chilies (if using).

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 g pinto beans, soaked in 1 litre cold water overnight (water reserved), 2 None red chillies, 1 halved and deseeded, 1 chopped (plus extra, to serve - optional), 1 tsp salt, 20 g butter, plus extra melted butter for brushing, and more.

Yes, Chicken Quesadillas With Refried Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Quesadillas With Refried Beans

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