Chicken quesadillas with guacamole

Prep 0 h : 20 m
Cook 0 h : 25 m


  • 1 tbsp olive oil

    100g small red onion, finely chopped

    2 cloves garlic, crushed

    ¼ tsp cayenne pepper

    2 tsp ground cumin

    1 red bell pepper, finely chopped

    1 green bell pepper, finely chopped

    480g shredded barbecued chicken

    8 x 20cm flour tortillas

    240g coarsely grated cheddar cheese

    ⅓ cup loosely packed fresh coriander leaves


    640g avocados, coarsely chopped

    50g red onion, finely chopped

    220g tomato, seeded, finely chopped

    2 tbsp lime juice

    1 tbsp finely chopped fresh coriander


  • Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens.

    Add spices and bell peppers; cook, stirring, until bell peppers soften.

    Remove from heat; stir in chicken.

    Season to taste.

    Place one tortilla on board; top with ¼ cup of the cheese, then a quarter of the chicken mixture and another ¼ cup of the cheese.

    Top with a second tortilla.

    Repeat with remaining tortillas, cheese and chicken mixture.

    Cook quesadillas, one at a time, in same oiled pan, over medium heat, until golden brown both sides.

    Remove from pan; cover to keep warm while cooking remaining quesadillas.

    Meanwhile, make guacamole: Mash avocado in medium bowl; stir in remaining ingredients. Season to taste.

    Serve quesadillas, cut into quarters, with guacamole, coriander and, if you like, a dollop of sour cream.