Spicy Chicken And Bean Quesadillas - cooking recipe

Ingredients

2 tsp vegetable or olive oil
1 None boneless skinless chicken breast
1 can (15 oz) red kidney beans, drained and rinsed
1/3 cup jarred tomato salsa
2/3 cup grated Cheddar cheese
2 tbsp chopped cilantro
4 None whole wheat flour tortillas
1/2 None avocado, peeled, pitted and coarsely chopped
2 tsp lemon juice
None None Baby arugula leaves, to serve

Preparation

Heat the oil in a medium skillet on medium heat. Add the chicken and cook, turning, for 10 mins or until golden and cooked through. Cool. Using your hands, finely shred the chicken.
Combine the chicken, beans, salsa, cheese and half the cilantro in a bowl. Place 2 tortillas on a cutting board. Top equally with chicken mixture. Top with the remaining tortillas.
Spray a large skillet with no stick cooking spray. Heat on medium-high heat. Place 1 quesadilla in the pan and cook for 2 mins. Carefully turn and cook for 2 mins or until golden. Remove from the pan and cover to keep warm. Repeat with the remaining quesadilla.
Place the avocado, lemon juice and remaining cilantro in a bowl and toss to combine. Season to taste.
To serve, cut each quesadilla into quarters. Serve topped with avocado mixture and arugula.