Chicken Quesadillas
Crispy toasted quesadillas filled with shredded chicken and melted cheese, served with fresh pico de gallo, guacamole, and chipotle mayo.
2 servings
Prep: 10 min
Cook: 40 min
Total: 50 min
Mexican
Ingredients
Quesadilla
- 300g of chicken breast
- 2 tbsp of olive oil
- 0.5 cups of mayo
- 2 tbsp of chipotle paste – Gran Luchito
- 4 tortilla wraps
- 150g of cheddar cheese (grated)
- 3 spring onions (finely chopped)
Pico De Gallo
- 2 vine tomatoes (diced)
- 0.5 white onions (finely diced)
- 1 handful of fresh coriander (finely chopped) – small
- 1 lime
- 1 tbsp of extra virgin olive oil
- 1 tsp of fajita and taco mix – Gran Luchito Smoky Chipotle
- salt – to taste
- black pepper – to taste
Guacamole
- 1 avocado – large, ripe
- 1 sachet of guacamole mix – Capsicana with Chillies & Garlic
Equipment
- oven
- baking tray
- fork
- bowl
- spoon
- frying pan
Instructions
- Preheat the oven to 200ºC. Place the chicken breasts on a baking tray, drizzle with 2 tbsp of olive oil, and bake for , up to 30 minutes, until cooked through. Allow them to cool slightly, then shred them with two forks.
- Make the pico de gallo: In a bowl, add tomatoes, onion, coriander, lime juice, extra virgin olive oil, fajita and taco mix, salt, and black pepper. Combine everything with a spoon.
- Prepare the guacamole: Cut the avocado in half and remove the stone. Scoop out the flesh with a spoon and roughly mash it in a bowl with a fork. Stir in guacamole mix.
- In a small bowl, combine mayo with chipotle paste to make chipotle mayo.
- Make your quesadillas: Lay out the wraps. Add half of the shredded chicken to one wrap, then top with cheddar cheese and spring onions. Add a few spoonfuls of the chipotle mayo over the top and cover with another wrap.
- Heat a frying pan, brush your quesadilla with a little olive oil, and warm it in the pan, allowing the cheese to melt and the wraps to toast on both sides.
- Repeat for each quesadilla.