Crunchy and golden pockets of cheesy chicken land on the table in 30 minutes to lock down that midweek win. Watch the kids tuck in with gusto and allow yourself a smile of satisfaction – knowing there's a good serve of veg smuggled into those deliciously crisp tortillas.
Preheat oven to 200°C fan-forced. Place chicken, Subtly Smoky Chipotle and a sprinkle of salt and pepper in a bowl and toss to coat. Remove core from capsicum and discard. Chop capsicum into 1cm pieces. Peel and crush garlic. Drain and rinse kidney beans.
Heat 2 teaspoons olive oil in a frypan over medium-high heat. Add chicken and capsicum and cook, turning chicken occasionally, for 4–5 minutes. Stir through garlic and cook for a further 30 seconds or until fragrant.
Add tomato paste to pan and cook, stirring continuously, for 30 seconds or until paste has darkened slightly in colour. Add kidney beans, stock cube and 60ml (¼ cup) water and bring to a simmer. Reduce heat to medium and cook for 6–7 minutes or until chicken is cooked through and sauce has reduced.
Shred chicken using two forks and mix to combine with sauce. Place tortillas on a clean work surface. Divide chicken mixture between tortillas, spooning it to one side, and sprinkle with mozzarella. Fold over to enclose.
Brush quesadillas with remaining oil. Place on a lined baking tray and bake for 15–20 minutes or until golden and crisp. While quesadillas are baking, continue with step 6.
Slice cucumber into half-moons. Juice lime. Rinse and roughly chop coriander. Place cucumber, lime juice, coriander, salt and pepper in a bowl and and toss to combine. Serve quesadillas with yoghurt and cucumber salad.