Chilli chicken with cheese quesadillas

Top this chilli chicken with cheese quesadillas recipe with guacamole, sour cream, avocado and coriander. Finish with lime wedges.

By Jennene Plummer
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Chilli chicken
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 35 gram sachet taco seasoning
  • 500 gram chicken mince
  • 400 millilitre jar tomato pasta sauce
  • 1 chicken stock
  • 420 gram can corn kernels, drained
  • 400 gram can red kidney beans, rinsed, drained
  • 1/4 cup coriander stems, finely chopped
  • sour cream, scooped avocado, lime wedges to serve
Cheese quesadillas
  • 2 cup grated cheese
  • 2 tablespoon chopped coriander leaves, plus extra leaves to serve
  • 2 teaspoon mexican chilli powder
  • 4 flour tortillas
  • 2 tablespoon vegetable oil


Chilli chicken with cheese
  • 1
    In a large saucepan, heat oil on high. Sauté onion for 2-3 minutes until tender. Stir in seasoning and cook fora further 30 seconds.
  • 2
    Add mince and brown for 4-5 minutes, breaking up any lumps. Stir pasta sauce, stock, corn and beans through. Simmer for 3 minutes. Mix coriander through. Keep hot.
Cheese quesadillas
  • 3
    In a medium bowl, combine cheese, coriander and chilli powder. Season. Divide between 2 tortillas, then cover with remaining tortillas.
  • 4
    In a large frying pan, heat oil on high. Cook tortillas for 30 seconds each side until golden and crisp.
  • 5
    Serve chilli chicken topped with sour cream, coriander leaves and avocado. Accompany with quesadillas and lime wedges.


If preferred, accompany with a prepared guacamole and a salsa of chopped tomato, red onion and cucumber.