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Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
Transfer to cutting board, cut in half. Serve immediately!
Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
Mix ingredients in a small bowl. Use for one of the Fillings Options below.
Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.