This recipe is so versatile. You can really be inventive with it and put whatever you fancy in it!
Time: Approx 30 mins
So long as you have some cheese to act as your glue and don’t add too much filling so it goes soggy then you can’t really go wrong!
2 wraps per person
1 Chicken breast
Optional extra Guacamole:
Start by cutting your chicken into really thin/ small pieces. You want it to almost look shredded.
Heat a small drop of oil in your pan, add the chicken and a teaspoon of both the cumin and the paprika and cook for a few minutes until completely cooked through. Add a good squeeze of tomato purée and cook for another minute.
In a large, heavy bottomed frying pan add your first wrap and place on a medium heat. Sprinkle some cheese on the wrap and stir some more cheese through the chicken. Spread a thin layer onto your wrap to cover it, add a little more cheese then top with your second wrap.
Once your bottom wrap has started to go crispy (after about 4 minutes), flip the whole thing over to crisp up the other wrap. This will make sure your cheese glue is all melted and sticking the two wraps together…
Once both wraps are crispy then turn out onto a chopping board and leave to cool for about 5 minutes if you can. This will make sure your quesadillas hold their shape when you cut them to serve.
Optional: While you wait simply remove the flesh from your avocados and crush them with a fork in a bowl (or blend them until smooth, up to you!) and add a squeeze of lemon juice and a good squirt of mayonnaise. You can add some chopped cherry tomatoes and spring onions at this stage if you like. If you like it spicy add in some finely chopped chilli.
Cut your quesadillas into triangles and serve with a dollop of guacamole 😃.
Quickness tip: If you don’t have time to cook the chicken this just fill your quesadillas with chopped ham and cheese or any other cheesey filling you fancy!
And if you’re good at the prep bit: If you have time the night before or in the morning you could slow cook some chicken thighs with the spices and a tin of chopped tomatoes. This would give you very tender and juicy shredded chicken to use in this recipe or for enchiladas…