Smoky Chicken Quesadillas

with Salsa and Smashed Avo

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Instructions

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1 Make salsa

Preheat the oven to 180°C/160°C fan. Peel and grate the garlic into a bowl. 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 olive oil. Blitz until chunky smooth - this is your salsa. 

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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. 

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3 Fry chicken

Dry the chicken with kitchen paper. Chop it into small chunks. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken, chipotle powder (spicy!) and smoked paprika with a pinch of salt. Cook for 3-4 min or until cooked through. Remove the pan from the heat, set aside.

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4 Stuff quesadillas

Mix the grated cheddar and the grated mozzarella with the fried chicken. Divide the cheese and chicken mixture over one half of the tortilla wraps. Fold the tortilla wraps in on themselves and press each 'tortilla sandwich' down firmly - these are your quesadillas.

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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!

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6 Serve

Serve the quesadillas while hot with the smashed avocado and salsa to the side.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli and chipotle!

Pro tip

Prepare the salsa 24 hours in advance. This will let the flavours come together.

These cheesy quesadillas have California written all over them!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 821 · Prot 63 · Carbs 54 · Fat 40

Ingredients

Number of people

Quesadillas

Chicken breast 300 Grams
Vegetable oil 2 Tbsp
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Salt 1 Tsp
Grated cheddar cheese white 60 Grams
Grated mozzarella 100 Grams
Wholewheat tortilla wraps 4 Pieces

Salsa

Garlic cloves 1 Piece
Green chilli large 1 Piece
Fresh coriander 15 Grams
Cherry tomatoes 150 Grams
Salt 1 Tsp
Olive oil 1 Tbsp

Smashed avo

Avocado 1 Piece
Lime 1 Piece
Salt 1 Tsp

These cheesy quesadillas have California written all over them!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 821 · Prot 63 · Carbs 54 · Fat 40

Instructions

photo

1 Make salsa

Preheat the oven to 180°C/160°C fan. Peel and grate the garlic into a bowl. 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 olive oil. Blitz until chunky smooth - this is your salsa. 

photo

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. 

photo

3 Fry chicken

Dry the chicken with kitchen paper. Chop it into small chunks. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken, chipotle powder (spicy!) and smoked paprika with a pinch of salt. Cook for 3-4 min or until cooked through. Remove the pan from the heat, set aside.

photo

4 Stuff quesadillas

Mix the grated cheddar and the grated mozzarella with the fried chicken. Divide the cheese and chicken mixture over one half of the tortilla wraps. Fold the tortilla wraps in on themselves and press each 'tortilla sandwich' down firmly - these are your quesadillas.

photo

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!

photo

6 Serve

Serve the quesadillas while hot with the smashed avocado and salsa to the side.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli and chipotle!

Pro tip

Prepare the salsa 24 hours in advance. This will let the flavours come together.

Ingredients

Number of people

Quesadillas

Chicken breast 300 Grams
Vegetable oil 2 Tbsp
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Salt 1 Tsp
Grated cheddar cheese white 60 Grams
Grated mozzarella 100 Grams
Wholewheat tortilla wraps 4 Pieces

Salsa

Garlic cloves 1 Piece
Green chilli large 1 Piece
Fresh coriander 15 Grams
Cherry tomatoes 150 Grams
Salt 1 Tsp
Olive oil 1 Tbsp

Smashed avo

Avocado 1 Piece
Lime 1 Piece
Salt 1 Tsp
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