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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

Pico De Gallo

  • 2 vine tomatos (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
  • guacamole mix – Capsicana with Chillies & Garlic

Quesadilla

  • 300g of chicken breast
  • 4 tortilla wrapss
  • 150g of cheddar cheese (grated)
  • 3 spring onions (finely chopped)
  • 0.5 cups of mayo
  • 2 tbsp of chipotle paste – Gran Luchito
  • 2 tbsp of olive oil

Instructions

  1. Preheat the oven to 200ºC. Place the chicken breasts on a baking tray, drizzle with olive oil, and bake for 25–30 minutes until cooked through. Allow to cool slightly, then shred with two forks.
  2. Make the pico de gallo: In a bowl add the tomatoes, onion, coriander, the juice of the lime, extra virgin olive oil, fajita and taco mix, and a pinch of salt and pepper. Combine everything with a spoon.
  3. Prepare the guacamole: Cut the avocado in half and remove the stone. Scoop out the flesh with a spoon and roughly mash in a bowl with a fork. Stir in the guacamole mix.
  4. In a small bowl combine the mayo with the chipotle paste to make chipotle mayo.
  5. Make your quesadillas: Add half of the shredded chicken on top of a tortilla wrap, then top with the grated cheese and spring onions. Add a few spoonfuls of the chipotle mayo scattered on top and cover with another tortilla wrap.
  6. Heat up a pan, brush your quesadilla with a little olive oil and warm it up in the pan, allow the cheese to melt and the wraps to get toasted on both sides.
  7. Repeat for each quesadilla.