Ingredients:
- 1 tbsp vegetable oil, plus extra for cooking
- 2 garlic cloves, crushed
- 2 spring onions, finely chopped
- 1 red and 1 yellow pepper, deseeded and finely chopped
- 3 breasts of Inishella chicken, chopped
- 1 tbsp tomato purée
- 1 pinch of chilli flakes
- 1 tsp cumin
- 1 tsp paprika
- Salt and black pepper
- 1 tbsp fresh coriander, chopped
- 8 flour tortillas
- 4 tbsp salsa
- 200g mozzarella, grated
- For the guacamole
- 4 avocados
- 2 limes, juiced
- 1 bunch of coriander, finely chopped
- 1 small red onion, finely chopped
- 1 large tomato, chopped
- Salt and black pepper
- 1 jalapeño, finely chopped (optional)
- To Serve - Sour Cream and Extra Salsa
Method:
- Heat the oil in a large pan over a medium-high heat. Cook the garlic, spring onions and peppers for 1-2 minutes.
- Add the chicken and cook for 5-10 minutes until golden brown.
- While the chicken’s cooking, make the guacamole. In a bowl, mash the avocados with the back of a fork. Pour in the lime juice and stir in the coriander, red onion and tomato. Season generously with salt and black pepper. If desired, stir in the jalapeño and set aside.
- Once the chicken is golden brown, stir in the tomato purée, chilli flakes, cumin, paprika and some salt and black pepper. Stir in the coriander.
- Place four tortillas on a chopping board and spread each one with the salsa. Top with the chicken mixture, then sprinkle with the cheese. Top each one with another tortilla, press down and set aside.
- Heat one tablespoon of oil in a clean pan over a medium heat. Add one quesadilla and cook for 2-3 minutes. Flip onto a plate, then slide back into the pan and cook for a further 2-3 minutes or until the cheese has melted and the tortillas are golden and crisp.
- Repeat with the remaining quesadillas, adding more oil when necessary.
- Slice each quesadilla into quarters and serve immediately with sour cream, salsa and guacamole on the side.
