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Cheesy Kidney Bean & Chicken Quesadillas
Cheesy Kidney Bean & Chicken Quesadillas

Cheesy Kidney Bean & Chicken Quesadillas

with Chipotle Sour Cream & Salsa

Red kidney beans, chicken and Cheddar unite to make a hearty and delicious filling for these quesadillas. Simply spoon the filling onto tortillas, fold them in half, then bake. These Latin flavours are so good, you’ll be making this one on repeat.

Tags:
Spicy
Chef's Choice
Allergens:
Milk
Gluten
Soy
Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Light Sour Cream

(Contains: Milk;)

1

Red Onion

2

Garlic

6

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

330 g

Chicken Breast

1

Tomato

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Tomato Paste

1

Corn

1

Cucumber

1 sachet

Mexican Fiesta Spice Blend

1 packet

Red Kidney Beans

Not included in your delivery

1 drizzle

olive oil

½ cup

water

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

Calories1020 kcal
Energy (kJ)4270 kJ
Fat31.7 g
of which saturates13 g
Carbohydrate104 g
of which sugars26.7 g
Dietary Fibre26.9 g
Protein73.9 g
Cholesterol0 mg
Sodium1580 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Paper

Cooking Steps

Get prepped
1

• Preheat oven to 220°C/200°C fan-forced. 
• Finely chop garlic.
• Slice corn kernels off the cob.
• Drain and rinse red kidney beans.
• Place kidney beans in a bowl and roughly mash with a fork.
• Finely chop red onion. Cut chicken breast into 1cm chunks.
• In a medium bowl, combine the vinegar, half the onion and a good pinch of sugar and salt. Add just enough water to cover the onion, then set aside.

Cook the corn & beans
2

• Heat a large frying pan over high heat. Cook chicken and corn, until lightly charred, 3-4 minutes. 
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Reduce heat to medium-high, then add a drizzle of olive oil and garlic, red kidney beans and remaining onion. Cook until softened, 2-3 minutes. Add a drizzle more olive oil (if needed), tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute.
• Add the water and stir to combine. Simmer until thickened, 1-2 minutes. Season with salt and pepper.

TIP: Chicken is cooked through when it is no longer pink inside.

Assemble the quesadillas
3

• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through. Arrange on a lined oven tray. 
• Divide the bean and chicken mixture among the tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese.
• Fold the other half of each tortilla over to close and press down gently with a spatula. Brush with a drizzle of olive oil (or spray with olive oil spray).

Bake the quesadillas
4

• Bake quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

Make the salsa & sauce
5

• While the quesadillas are baking, finely chop cucumber and tomato.
• Drain pickled onion, then top with the cucumber, tomato and a drizzle of olive oil. Season, toss to coat and set aside.
• SPICY! The chipotle sauce is mild, but use less if you're sensitive to heat! In a small bowl, combine the mild chipotle sauce and light sour cream.

Finish & serve
6

• Divide the quesadillas between plates.
• Serve with chipotle sour cream and salsa. Enjoy!