Chicken quesadillas

• hot salsa4 tbsp tbsp

  from a jar

• large flour tortillas↗2

  seeded or plain

• kidney beans↗215g can g

  drained and roughly mashed

• spring onion↗1

  chopped

• leftover roast chicken50g g

  shredded (use the last of the meat on the carcass)

• grated mature cheddar85g g
• coriander½ a 20g pack

  leaves chopped (optional)

• oil

  for brushing

Step-by-step instructions

1. 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. 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.