2 avocados
1 red onion
200g cooked chicken breast
4 sprigs of flat parsley
8 wheat tortillas
3 tbsp tomato salsa + extra for serving
125 g black beans, drained from a can
125 g grated (cheddar) cheese
Halve the avocados, remove the pit, and peel off the skin. Slice the avocado. Cut the onion into rings and the chicken breast into pieces. Coarsely chop the parsley.
Spread 4 tortillas with the salsa. Top them with the avocado, onion, chicken, and beans.
Sprinkle with the cheese and season with salt and pepper to taste. Cover with the other 4 tortillas and press firmly.
Cook the tortillas in a dry frying pan for 3-4 minutes, until the cheese has melted.
Cut the quesadillas into wedges and serve with extra salsa for dipping.
Recipe Tip
Use strips of steak or grilled vegetables instead of the chicken breast.
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