# Chicken Quesadillas

> Crispy toasted quesadillas filled with shredded chicken and melted cheese, served with fresh pico de gallo, guacamole, and chipotle mayo.

- HTML version: https://robbiepalmer.me/recipes/chicken-quesadillas
- Servings: 2
- Prep time: 10 min
- Cook time: 40 min
- Total time: 50 min
- Cuisine: Mexican

## Ingredients

### Quesadilla

- 300 g chicken breast
- 2 tbsp olive oil
- 0.5 us_cup mayonnaise
- 2 tbsp chipotle paste (Gran Luchito)
- 4 piece tortilla wrap
- 150 g cheddar cheese, grated
- 3 piece spring onion, finely chopped

### Pico De Gallo

- 2 piece vine tomato, diced
- 0.5 piece white onion, finely diced
- 1 handful fresh coriander, finely chopped (small)
- 1 piece lime
- 1 tbsp extra virgin olive oil
- 1 tsp fajita and taco mix (Gran Luchito Smoky Chipotle)
- salt (to taste)
- black pepper (to taste)

### Guacamole

- 1 piece avocado (large, ripe)
- 1 sachet guacamole mix (Capsicana with Chillies & Garlic)

## Cookware

- oven
- baking tray
- fork
- bowl
- spoon
- frying pan

## Instructions

1. Preheat the oven to 200ºC. Place the 300g of chicken breasts on a baking tray, drizzle with 2 tbsp of olive oil, and bake for 25 minutes, up to 30 minutes, until cooked through. Allow them to cool slightly, then shred them with two forks.
2. Make the pico de gallo: In a bowl, add 2 tomatoes, 0.5 onion, 1 handful of coriander, 1 lime juice, 1 tbsp of extra virgin olive oil, 1 tsp of fajita and taco mix, salt, and black pepper. Combine everything with a spoon.
3. Prepare the guacamole: Cut the 1 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 1 sachet of guacamole mix.
4. In a small bowl, combine 0.5 cups of mayonnaise with 2 tbsp of chipotle paste to make chipotle mayo.
5. Make your quesadillas: Lay out the 4 wraps. Add half of the shredded chicken to one wrap, then top with 150g of cheddar cheese and 3 spring onions. Add a few spoonfuls of the chipotle mayo over the top and cover with another wrap.
6. 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.
7. Repeat for each quesadilla.

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