Ingredients

• 400g/14oz cooked chicken
• shredded
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 200g/7oz drained
• tinned red kidney beans
• rinsed
• 4 spring onions
• chopped
• 200g/7oz tin sweetcorn
• drained
• 3 tbsp chipotle paste
• 8 medium flour tortillas
• olive oil spray (or a little olive oil)
• 125g/4½oz reduced-fat mozzarella
• grated
• 125g/4½oz reduced-fat Cheddar
• grated
• sea salt and freshly ground black pepper
• 2 Little Gem lettuces
• leaves separated and halved
• 70g/2½oz rocket leaves
• 100g/3½oz cherry tomatoes
• halved
• ½ lime
• juice only
• 2 tbsp extra virgin olive oil
• light soured cream
• coriander leaves
• fresh green jalapeños
• sliced (optional)
• pickled jalapeños
• sliced (optional)

Directions

• Preheat the oven to 220C/200C Fan/Gas 7 and line two baking trays with baking parchment.
• Put the shredded chicken into a bowl. Heat a small frying pan over a high heat
• then add the coriander and cumin seeds and toast for 30 seconds to one minute until fragrant. Remove from the heat. Using a pestle and mortar
• crush the seeds
• then sprinkle them over the shredded chicken and toss to coat the pieces.
• Tip the kidney beans into a bowl and mash lightly with a fork. Add the spring onions
• sweetcorn
• chipotle paste and a little salt and pepper. Mix well.
• Place two tortillas on each of the lined baking trays. Spray or brush them with a little oil and flip each tortilla over. Spread the kidney bean mixture evenly over the four tortillas
• top with the chicken and sprinkle with the grated cheeses. Top each one with another tortilla
• press down well and spray the surface with a few sprays of oil (or brush with oil if you prefer). Cook in the oven for 10–12 minutes or until the cheese is melted and the tortillas are golden-brown.
• Meanwhile
• for the salad
• toss the lettuce
• rocket and tomatoes together with the lime juice
• extra virgin olive oil and some salt and pepper.
• Remove the quesadillas from the oven
• cut into wedges and pile onto a plate. Finish with a dollop of soured cream
• coriander leaves and sliced jalapeños if you like it spicy. Serve the salad alongside.