Here we go with another super-fast and tasty recipe, perfect for midweek dinners. We love the spice the chorizo gives to a basic chicken quesadilla, and the guacamole topping adds even more flavour and colour.
To keep your guacamole from going brown, we have a unique trick – cover the guac with a thin layer of water. This stops the guac from turning a nasty brown colour, but the water doesn’t get absorbed by the mixture. Just pour off the water and stir your guac before serving.
Serves: 2–4
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients:
- 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
- 6 cherry tomatoes
- ¼ red onion
- 1 tbsp fresh coriander
- 1 lime, juiced
Method:
- 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 minutes, or until cooked through. Remove from the oven and allow to cool slightly.
- Once cooled, take a fork 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 then top with half the chicken and chorizo mixture. 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 minutes, or until the bottom is golden brown 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.
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