• Avocado & Mango Salsa:
  • 1 avocado, diced
  • 1 mango, diced
  • ¼ cup cilantro, chopped
  • 1 jalapeno, seeded and diced
  • 1 Tbsp lime juice
  • 1 Tbsp olive oil
  • ¼ tsp salt
  • Quesadillas:
  • ½ small onion
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 1 jalapeno, seeded and diced
  • 1 can (540oz) black beans, rinsed and drained
  • ½ cup frozen corn
  • 2 tsp chili powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 lime, juiced
  • 170g chicken lunch meat, cut into cubes
  • 2 heaping Tbsp cilantro, chopped
  • 8 slices jalapeno havarti (or regular havarti), shredded
  • 8 wraps
  • Sour cream
  • Lime (to serve)MexicanQuesadillas6
  1. Make salsa: combine all ingredients; set aside.
  2. In a large skillet, saute onion in oil until softened, about 5 minutes. Add in garlic, red pepper and jalapeno, cooking for another 5 minutes until pepper has softened. Stir in beans, corn, chili powder, salt, pepper, lime juice and chicken and cook until warmed, about 5 minutes. Remove from heat and stir in cilantro. Transfer mixture to a large bowl and set aside.
  3. Wipe skillet clean and lightly oil with cooking spray.
  4. Assemble the quesadillas on the skillet: lay one wrap on skillet and sprinkle some cheese on one half. Top with bean mixture, then a bit more cheese, and fold wrap over to make a half-circle shape. Cook for about 2 minutes, flip and cook another 2 minutes until cheese has melted. Repeat with all wraps, slice each into 3 pieces and serve immediately with avocado mango salsa, sour cream and limes.MexicanQuesadillas1