Week 3 Friday Night - Quesadillas with home-made salsa

This is a delicious meal to make and super easy!  This Mexican-style toasted sandwich is a favourite with our kids and requires minimal effort!  Using the ingredients below, you can use different fillings or come up with your own fillings.  I like to use large plain wraps and stock up on kidney beans when they are on special, so this makes for a pretty cheap meal!

I freeze any remaining wraps once I open the package and then use them next time as they only take about half an hour to thaw on the bench!

HOME-MADE SALSA

INGREDIENTS
1/2 red onion, chopped finely
4 large tomatoes
1/4 cup coriander, chopped
1/4 cup parsley, chopped
2 tbsp lemon juice

METHOD

1. Bring a small pot of water to the boil.  Pop tomatoes into the boiling water for 1 minute.  Remove tomatoes and plunge into a bowl of ice and cold water.
2. Remove skins from tomatoes and de-seed.  Chop into cubes.
3. Place all ingredients into a bowl and mix.

QUESADILLAS

INGREDIENTS

300g boneless chicken thighs, cubed

1 tbsp chicken salt

1 tbsp oregano

1 tsp paprika

1 tbsp olive oil

10 large wraps or tortillas

2 tins red kidney beans, drained

150g mushrooms, sliced

2 tomatoes, chopped

1/2 red capsicum, sliced thinly

100g shrimp

1 1/4 cups cheese, grated

sour cream

METHOD

1. Heat oil in a frying pan and add chicken.  Stir fry until almost cooked and add chicken salt, oregano and paprika and cook for a further couple of minutes.  Set aside
2. Place two tins of red kidney beans in a frying pan and heat gently for 2 minutes and then mash.  Set aside.
3. Chicken filling: Spread a quarter of the kidney bean mix on one wrap, half of the chicken mix and sprinkle a 1/4 cup of cheese on top.  Place another wrap on top and cook in a hot non-stick frying pan with no oil on medium heat for approximately 2 minutes until brown and then flip and cook on other side.
4. Vegetarian filling: Spread a quarter of the kidney bean mix on one wrap, one chopped tomato, half the mushrooms and half the capsicum.  Sprinkle with a 1/4 cup of cheese and place another wrap on top.  Coook in a hot non-stick frying pan with no oil on medium heat for approximately 2 minutes until brown and then flip and cook on other side.
5. Shrimp filling: Spread a quarter of the kidney bean mix on one wrap, scatter the shrimps, remainder of capsicum and 1/4 cup of cheese.  Place another wrap on top and cook in a hot non-stick frying pan with no oil on medium heat for approximately 2 minutes until brown and then flip and cook on other side.
6. Cut each quesadilla into pizza slices and serve with sour cream and salsa.