Salsa, chicken and cheese quesadillas
- Spread the salsa evenly on to four tortillas. Top with the beans, spring onion, chicken and cheese. Scatter with coriander.
- Sandwich each one with the remaining tortillas. Brush with oil.
- Heat a large non-stick frying pan.
- Cook the tortillas in batches - oil-side down - for four minutes.
- Carefully turn them over then cook for two minutes on the other side, until golden.
- Serve cut into wedges with sliced avocado and a salad.