Ingredients
1 ½ cups shredded roast chicken meat (250g)
420g can fiery Mexican-style beans
4 x 25cm soft wraps
1 green capsicum (200g), cut into thin strips
2 cups grated Tasty cheese
Method
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Combine chicken and beans in a medium bowl.
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Place wraps on a clean surface. Spread quarter of the mixture over one half of each wrap. Top evenly with capsicum and cheese. Fold the other half of wrap over filling to cover.
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Place quesadillas on a lightly oiled, large oven tray.
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Cook in a hot oven (200C) for about 12 minutes or until golden. Remove.
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Cut in half to serve.
TIP! Make a salad to serve with quesadillas by combining thinly sliced red onion and chopped avocado with shredded lettuce.
