Chicken Quesadillas Ingredients

1/2 cup Macro freekeh, cooked

1 tbs olive oil

425g Macro Organic red kidney beans, drained

3 cloves garlic, minced

80g light tasty shredded cheese

M E T H O D

Step 1 of 2

Heat oil in large non-stick frying pan over medium heat. Add garlic and onion and sauté for 2 minutes. Add cumin and ground coriander and stir for 1 minute. Add tomato paste, kidney beans, corn and capsicum and cook, stirring, until thickened. Stir in chicken, freekeh and coriander.

Step 2 of 2 Heat a clean non-stick pan over medium heat. Add 1 tortilla to the pan, fill half with chicken mixture and a quarter of the cheese. Fold closed and toast on each side for 1-2 minutes or until golden and cheese has melted. Repeat with remaining mixture and tortillas. Slice each folded quesadilla in half and serve immediately.