Makes: 8
324 kcal | 20g protein | 15g fat (6g saturated) | 27g carbs (4.4g sugars) | 3.5g fibre
For an extra fibre boost (and to help bulk things out), add a tin of black beans to the mince mixture.
Ingredients
· 500g Heck Simply Chicken Mince
· 1 onion, diced
· 2 cloves garlic, crushed
· 1 tsp smoked paprika
· 1 tsp ground cumin
· ½ tsp chilli powder
· 1 tin chopped tomatoes
· 8 flour tortillas
· 100g grated cheddar cheese
· 2 avocados, halved
· 2 tbsp reduced fat crème fraîche
· 2 limes
· Salt
Method
1. Heat a large pan and gently fry the onion until softened. Add the garlic and cook for another minute, then add the chicken mince and cook until browned. Stir through the smoked paprika, cumin and chilli powder, followed by the chopped tomatoes. Simmer for around 20 minutes until thick and rich. If using black beans, stir them in towards the end to heat through.
2. Meanwhile, make the burnt lime crème fraîche by cutting the limes in half and charring them cut-side down in a hot pan until nicely caramelised. Squeeze the juice into a bowl, mix with the reduced fat crème fraîche and season lightly with salt.
3. Brush the avocado halves with a little oil and grill or char cut-side down until lightly marked and softened.
4. To assemble the quesadillas, spoon the chicken chilli over half of each tortilla, sprinkle with grated cheddar and fold over. Cook in a dry frying pan over a medium heat until golden and crisp on both sides and the cheese has melted.
5. Slice and serve with the grilled avocado and a dollop of burnt lime crème fraîche.