Recipe

Chicken quesadillas with avocado salad

Sep 30, 2010 2:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Chicken quesadillas with avocado salad
  • 2 cup fresh coriander leaves (cilantro),chopped coarsely, loosely packed
  • 2 fresh long green chillies, chopped coarsely
  • 2 green onions (scallions), chopped coarsely
  • 1/3 cup (80ml) lime juice
  • 1/3 cup (80ml) olive oil
  • 2 tablespoon water
  • 1 (900g) barbecued chicken
  • 8 x 20cm (8-inch) flour tortillas
  • 3 cup (300g) pizza cheese
  • 1 large_piece (320g) avocado
  • 2 large_piece (440g) tomatoes, chopped coarsely
  • 2 fresh small red thai (serrano) chillies, chopped finely

Method

Chicken quesadillas with avocado salad
  • 1
    To make salsa, blend or process coriander, chilli, onion, juice, oil and the water until finely chopped. Season to taste.
  • 2
    Heat a large oiled frying pan over medium heat.
  • 3
    Coarsely shred chicken, discard bones. Spread salsa over half of each tortilla, top with chicken and cheese. Fold tortillas in half, press down firmly.
  • 4
    Cook quesadillas in a heated frying pan, one at a time, for 1 minute each side or until browned lightly, wrap in foil to keep warm. Repeat with remaining quesadillas.
  • 5
    Meanwhile, slice avocado into wedges, slice wedges in half widthways. Toss avocado, tomato and chilli in a medium bowl to combine, season to taste.
  • 6
    Cut each quesadilla into four wedges, serve with remaining salsa and avocado salad.

Notes

serving suggestion Toss some rinsed, drained corn kernels through the avocado salad, if you like; accompany with a green leafy salad. To flip the quesadillas, invert the frying pan with the quesadilla onto a plate, then slide the quesadilla back into the pan. Quesadillas can also be cooked in a sandwich press.

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