Crispy Chicken and Black Bean Quesadillas with a Tomato Salsa and Corn Chips

Peel and dice onion and garlic. Dice tomato. Pick coriander leaves and dice, discarding stems. Dice jalapenos.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add ³⁄₄onions and garlic, cook for 3-4 minutes until translucent. Add mince and taco seasoning, cook for 5 minutes. Add corn, black beans, tomato paste/chicken stock, ¹⁄₂ coriander and 1/2 cup water. Simmer until most of the liquid has dissolved and thickens, about 8-10 minutes.

In a bowl mix together tomato, remaining onion, jalapenos (to taste) and remaining coriander. Season with salt.

Place a sprinkle of cheese on half of the tortilla. Top with filling and sprinkle rest of the cheese on top of the filling. Fold the tortilla in half covering the filling and cheese. Repeat with remaining tortillas, filling and cheese.

Heat a dry large pan on medium high heat. Add quesadillas and toast for 1-2 minutes each side or until slightly brown and cheese has melted. You might have to cook these in batches.

Divide quesadillas between plates and serve corn chips on the side. Top with tomato salsa and enjoy!

Peel and dice onion and garlic. Dice tomato. Pick coriander leaves and dice, discarding stems. Dice jalapenos.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add ³⁄₄onions and garlic, cook for 3-4 minutes until translucent. Add mince and taco seasoning, cook for 5 minutes. Add corn, black beans, tomato paste/chicken stock, ¹⁄₂ coriander and 1/2 cup water. Simmer until most of the liquid has dissolved and thickens, about 8-10 minutes.

In a bowl mix together tomato, remaining onion, jalapenos (to taste) and remaining coriander. Season with salt.

Place a sprinkle of cheese on half of the tortilla. Top with filling and sprinkle rest of the cheese on top of the filling. Fold the tortilla in half covering the filling and cheese. Repeat with remaining tortillas, filling and cheese.

Heat a dry large pan on medium high heat. Add quesadillas and toast for 1-2 minutes each side or until slightly brown and cheese has melted. You might have to cook these in batches.

Divide quesadillas between plates and serve corn chips on the side. Top with tomato salsa and enjoy!

Peel and dice onion and garlic. Dice tomato. Pick coriander leaves and dice, discarding stems. Dice jalapenos.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add ³⁄₄onions and garlic, cook for 3-4 minutes until translucent. Add mince and taco seasoning, cook for 5 minutes. Add corn, black beans, tomato paste/chicken stock, ¹⁄₂ coriander and 1/2 cup water. Simmer until most of the liquid has dissolved and thickens, about 8-10 minutes.

In a bowl mix together tomato, remaining onion, jalapenos (to taste) and remaining coriander. Season with salt.

Place a sprinkle of cheese on half of the tortilla. Top with filling and sprinkle rest of the cheese on top of the filling. Fold the tortilla in half covering the filling and cheese. Repeat with remaining tortillas, filling and cheese.

Heat a dry large pan on medium high heat. Add quesadillas and toast for 1-2 minutes each side or until slightly brown and cheese has melted. You might have to cook these in batches.

Divide quesadillas between plates and serve corn chips on the side. Top with tomato salsa and enjoy!

Peel and dice onion and garlic. Dice tomato. Pick coriander leaves and dice, discarding stems. Dice jalapenos.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add ³⁄₄onions and garlic, cook for 3-4 minutes until translucent. Add mince and taco seasoning, cook for 5 minutes. Add corn, black beans, tomato paste/chicken stock, ¹⁄₂ coriander and 1/2 cup water. Simmer until most of the liquid has dissolved and thickens, about 8-10 minutes.

In a bowl mix together tomato, remaining onion, jalapenos (to taste) and remaining coriander. Season with salt.

Place a sprinkle of cheese on half of the tortilla. Top with filling and sprinkle rest of the cheese on top of the filling. Fold the tortilla in half covering the filling and cheese. Repeat with remaining tortillas, filling and cheese.

Heat a dry large pan on medium high heat. Add quesadillas and toast for 1-2 minutes each side or until slightly brown and cheese has melted. You might have to cook these in batches.

Divide quesadillas between plates and serve corn chips on the side. Top with tomato salsa and enjoy!

Peel and dice onion and garlic. Dice tomato. Pick coriander leaves and dice, discarding stems. Dice jalapenos.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add ³⁄₄onions and garlic, cook for 3-4 minutes until translucent. Add mince and taco seasoning, cook for 5 minutes. Add corn, black beans, tomato paste/chicken stock, ¹⁄₂ coriander and 1/2 cup water. Simmer until most of the liquid has dissolved and thickens, about 8-10 minutes.

In a bowl mix together tomato, remaining onion, jalapenos (to taste) and remaining coriander. Season with salt.

Place a sprinkle of cheese on half of the tortilla. Top with filling and sprinkle rest of the cheese on top of the filling. Fold the tortilla in half covering the filling and cheese. Repeat with remaining tortillas, filling and cheese.

Heat a dry large pan on medium high heat. Add quesadillas and toast for 1-2 minutes each side or until slightly brown and cheese has melted. You might have to cook these in batches.

Divide quesadillas between plates and serve corn chips on the side. Top with tomato salsa and enjoy!

Peel and dice onion and garlic. Dice tomato. Pick coriander leaves and dice, discarding stems. Dice jalapenos.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add ³⁄₄onions and garlic, cook for 3-4 minutes until translucent. Add mince and taco seasoning, cook for 5 minutes. Add corn, black beans, tomato paste/chicken stock, ¹⁄₂ coriander and 1/2 cup water. Simmer until most of the liquid has dissolved and thickens, about 8-10 minutes.

In a bowl mix together tomato, remaining onion, jalapenos (to taste) and remaining coriander. Season with salt.

Place a sprinkle of cheese on half of the tortilla. Top with filling and sprinkle rest of the cheese on top of the filling. Fold the tortilla in half covering the filling and cheese. Repeat with remaining tortillas, filling and cheese.

Heat a dry large pan on medium high heat. Add quesadillas and toast for 1-2 minutes each side or until slightly brown and cheese has melted. You might have to cook these in batches.

Divide quesadillas between plates and serve corn chips on the side. Top with tomato salsa and enjoy!