Name: Chicken quesadillas with jalapeño tomato salsa
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Chicken quesadillas; 2 teaspoon mexican chilli powder; 2 avocados (500g); 1/4 cup (60g) sour cream; 2 tablespoon lime juice; 2 tablespoon vegetable oil; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 kilogram chicken tenderloins; 8 flour tortillas (320g); 1 cup (120g) coarsely grated cheddar; Jalapeno tomato salsa; 4 egg tomatoes (300g), seeded, chopped finely; 1/4 cup (60g) bottled jalapeno chillies, rinsed, drained, chopped finely; 1/4 cup chopped fresh coriander; 1 avocado (250g), chopped coarsely; 1 tablespoon lime juice

Ingredients

Chicken quesadillas

2 teaspoon mexican chilli powder

2 avocados (500g)

1/4 cup (60g) sour cream

2 tablespoon lime juice

2 tablespoon vegetable oil

2 teaspoon ground cumin

2 teaspoon ground coriander

1 kilogram chicken tenderloins

8 flour tortillas (320g)

1 cup (120g) coarsely grated cheddar

Jalapeno tomato salsa

4 egg tomatoes (300g), seeded, chopped finely

1/4 cup (60g) bottled jalapeno chillies, rinsed, drained, chopped finely

1/4 cup chopped fresh coriander

1 avocado (250g), chopped coarsely

1 tablespoon lime juice

Method

1.Preheat grill. Combine chilli powder, avocados, sour cream and juice in medium bowl; mash roughly with fork.

2.Combine oil and spices in large bowl, add chicken; mix well. Cook chicken in heated oiled grill pan, in batches, until cooked.

3.Meanwhile, combine ingredients for jalapeño tomato salsa in medium bowl.

4.Divide chicken and avocado mixture among tortillas; fold to enclose filling.

5.Place quesadillas on oven tray; sprinkle with cheese. Grill until cheese melts and is golden brown. Serve quesadillas with salsa.

Quesadillas are often sliced into strips before being served as a savoury appetiser or snack.
Note

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Ingredients

Method

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