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Chicken and Cheese Quesadillas with Avocado Corn Salsa

A quick and easy lunch or dinner the kids will love.

Serves 4
Preparation Time: 20 minutes
Cooking Time: 5 minutes


  • 4 flour tortillas (20cm diameter)
  • 8 Devondale Colby Cheese Slices
  • 200g shredded BBQ chicken
  • 1 cup your favourite store-bought tomato salsa
  • 200g drained red kidney beans
  • 1 avocado, chopped
  • 310g can corn kernels, drained
  • 1/2 red capsicum, diced
  • juice of 1 lime
  • salt and pepper, to taste
  • 1/2 cup Devondale Light Sour Cream


  1. Top half of each tortilla evenly with cheese, chicken, salsa and beans. Fold over to enclose and form a semi-circle.
  2. Place in a preheated sandwich press (or alternatively use a frying pan - browning each side) and toast for 5 minutes or until golden brown and heated through.
  3. Meanwhile, in a separate bowl combine avocado, corn, red capsicum and lime juice. Season to taste. Serve quesadillas topped with avocado corn salsa and sour cream.


  • This recipe can also use Devondale Light n' Tasty or Mild All Rounder Cheese Slices.
  • Substitute tomato salsa and beans with store-bought black bean and chipotle salsa for a spicer alternative.
  • Use any shredded cooked chicken or sliced cooked steak in place of BBQ chicken.