Chicken quesadillas with guacamole
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.