There’s only one problem with quesadillas; once you’ve tried them you become obsessed. There perfect for using up leftovers, for lunches, for picnics, for last minute dinners, in fact for everything. Watch out for our breakfast quesadilla coming soon….

Serves 4 hungry people!

350g shredded chicken

120g cream cheese
30g tomato purée
2 tsp Lazy Garlic
1 tsp cumin
1 tsp coriander
1 tsp Easy Chillis

1 big handful baby spinach leaves, roughly chopped.
1 roasted red pepper, chopped
Handful basil leaves

Handful of black pitted olives, chopped (optional)
120g grated cheese
8 flour tortillas

In a small bowl mix the cream cheese, garlic, tomato purée, cumin, coriander and Easy Chillis with a little water (about 2 tbsp) to loosen slightly,

Add the chicken, spinach, chopped pepper and basil to the mix and stir through.

Spread the mixture over 4 of the tortillas, sprinkle over the chopped olives if using and top with cheese (you can use any cheese or even a mixture. Half and half cheddar and mozzarella works really well).

Place the other tortillas over the bases and press down, especially around the edges. Carefully transfer to a non-stick pan sprayed with low calorie cooking spray on a medium heat. Press down while it cooks through and the bottom is golden brown.

Flip and toast on the other side as well.

Cut into quarters and serve with Mexican Corn Salad or a green salad and a bowl of guacamole to dip the edges into.