Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4463 / 1068
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make salsa
Preheat the oven to 180°C/160°C fan. Peel and mince the garlic. Chop the chilli and coriander. Add the tomatoes, garlic, coriander and chilli(spicy!) to a food processor with a generous pinch of salt and a drizzle of oliveoil. Blitz until chunky smooth - this is your salsa.
Tip!Prepare the salsa 24 hours in advance. This will let the flavours come together.
2 Smash avocado
Cut the avocado in half and remove the stone. Scoop the avocado out of its skin using a spoon and mash it with a fork. Squeeze all of the lime juice over the avocado and season with salt. Set aside.
3 Fry chicken
Chop the chicken it into small pieces. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken, chipotlepowder(spicy!) and smokedpaprika with a pinch of salt. Cook for 3-4 min or until cooked through. Remove the pan from the heat, set aside.
4 Stuff quesadillas
Mix the gratedcheddar and the gratedmozzarella with the fried chicken. Divide the cheese and chicken mixture over one half of the tortillawraps. Fold the tortillawraps in on themselves and press each 'tortilla sandwich' down firmly - these are your quesadillas.
5 Fry quesadillas
Wipe the chicken pan clean and re-heat it over a medium heat with another drizzle of oil. Once hot, fry one to two quesadillas at a time for 1-2 min on each side until golden. Add the fried quesadillas to a baking tray and place them in the oven to keep warm while you fry the remainder. Watch out they don't burn!
Serve the quesadillas while hot with the smashed avocado and salsa to the side.