Prep time: 10 min
Cooking time: 20 min
- 2 chicken breasts
- 100g chorizo
- 150g grated cheese (Monterey Jack, Cheddar or mozzarella)
- 1 jalapeño, sliced
- ¼ red onion, sliced
- 4 flour tortillas
For the guacamole:
- 2 avocados
- 2 cloves garlic
- 5–6 cherry tomatoes
- ¼ red onion
- 1 tbsp fresh coriander
- 1 lime, juiced
- Begin by placing the chicken breasts on a piece of baking paper. Drizzle with a little olive oil, season with salt and pepper, wrap up and place in the oven at 180°C for 15–20 min, or until cooked through. Remove from the oven and allow to cool slightly.
- Once cooled, take 2 forks and shred the chicken by pulling it apart. Place into a bowl.
- Chop the chorizo into bite-sized pieces and place into a cold frying pan. Place the pan on medium heat and cook gently to release the oil and slightly crisp up the chorizo. Pour the chorizo and oil over the chicken and mix to combine.
- To make the guacamole, scoop out the flesh from the avocados and place into a bowl. Crush the garlic cloves and add to the avocado. Chop the tomatoes, red onion and coriander and add to the bowl along with the lime juice and a good pinch of salt and pepper. Use a fork to gently mash all the ingredients together while still leaving it a bit chunky.
- To make the quesadillas, put a dry pan on medium heat and place a tortilla in it. Cover the top of the tortilla with a handful of cheese and and top with half the chicken and chorizo mix. Add some more cheese on top of this, a few slices of jalapeño and red onion and another tortilla. At this point the bottom tortilla should be golden and the cheese melting. Carefully flip over the quesadilla and continue to cook for 2–3 min, or until the bottom is golden and the cheese has melted all the way through. Repeat with the remaining tortillas.
- Slice the quesadillas into 4–6 pieces each and serve with dollops of guacamole.
This recipe originally appeared in the May/June 2019 issue of Foodie Magazine