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Chicken quesadillas with avocado cream
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in zesty Mexican quesadillas loaded with creamy avocado and spicy chicken.
Ingredients:
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 2 (about 500g) single chicken breast fillets
  • 18.20 gm olive oil
  • 1 corn cob, husk and silk removed
  • 1 small red capsicum, halved, deseeded, finely chopped
  • 62.50 ml coarsely chopped fresh coriander
  • 3 green shallots, ends trimmed, thinly sliced
  • 2 drained hot chillies (Sandhurst brand, optional), finely chopped
  • 40g (1/2 cup) coarsely grated cheddar
  • Pinch of salt
  • Olive oil spray, to grease
  • 8 round (20cm-diameter) flour tortillas
  • 1 large ripe avocado, halved, stone removed
  • 125g (1/2 cup) sour cream
  • 21.00 gm fresh lime juice
  • 1 garlic clove, crushed
Instructions:
  • For the avocado cream, gently mash smooth avocado in a bowl with a fork. Mix in sour cream, lime juice, and garlic. Season with salt to taste. Combine well, cover, and refrigerate until needed.
  • Mix cumin and ground coriander on a plate. Coat each chicken breast evenly with the spice mixture. Heat oil in a non-stick frying pan on medium-high heat. Cook the chicken for 4 minutes on each side until browned and cooked through. Rest the chicken on a plate for 15 minutes. Shred into thin strips and transfer to a large bowl.
  • While the chicken cooks, carefully slice the corn kernels off the cob using a sharp knife. Boil the kernels in water for 4 minutes until tender, then drain and add them to the chicken.
  • Combine the capsicum, coriander, green shallot, chilli, and cheddar with the chicken mixture, stirring until fully incorporated. Season with salt to taste.
  • Preheat your oven to 120°C. Use a light spray of olive oil to grease a non-stick frying pan. Heat it over medium-high heat and place one tortilla in the pan.
  • Spread one-eighth of the chicken mixture evenly over half of each tortilla. Fold the tortilla to make a semi-circle and cook for 2 minutes until golden underneath. Flip and cook for another 1-2 minutes until golden and heated through. Transfer to a baking tray, cover with foil, and keep warm in the preheated oven. Repeat for the remaining tortillas and chicken mixture, greasing the pan between batches.
  • Halve the tortillas and elegantly place them on a spacious serving platter. Enjoy promptly with a side of creamy avocado.

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