2 tablespoons olive oil
1 onion, halved, sliced
1 large red capsicum, cut into thin strips
1 large green capsicum, cut into thin strips
2 tablespoons fajita spice mix
3 cups shredded roast chicken meat (450g)
1½ cups grated pizza cheese
6 soft flour tortillas
1 cup canned refried beans
375g jar thick and chunky mild salsa
Cooking oil spray
Sour cream and guacamole, to serve
Heat oil in a large, non-stick frying pan over a medium heat. Add onion and capsicums. Cook, stirring occasionally, for about 10 minutes, or until soft. Add spice mix. Cook, stirring for 30 seconds. Remove.
Combine chicken and cheese in a large bowl. Add capsicum mixture. Mix well.
Place tortillas on a clean bench. Spread 2 tablespoons beans over each tortilla. Spoon chicken mixture evenly over one half. Drizzle each with 1 tablespoon of the salsa. Fold over tortillas to enclose filling.
Heat same, clean frying pan over a medium heat. Spray with cooking oil. Add two quesadillas. Cook for about 2 to 3 minutes on each side, or until light golden and cheese is melted. Transfer to an oven tray. Loosely cover with foil. Place in a slow oven (150C) to keep warm. Repeat with remaining quesadillas.
Serve with sour cream, guacamole and remaining salsa.