Quick & Easy

Chicken quesadillas with avocado salad

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.

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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