These perfectly cheesy quesadillas are one part crispy, one part fresh and all parts tasty. Its crowning glory is a creamy avocado smash – so give your avo a squeeze in the morning and if it’s not perfectly ripe, pop it in a paper bag with a banana or two in a sunny spot. The ethylene gas released will ripen it in no time!
free range chicken thighs
mini flour tortillas
baby spinach leaves
Preheat the oven to 200ºC/180ºC fan-forced.
Heat half of the olive oil in a medium ovenproof frying pan over a medium heat. Season the chicken thighs with salt and pepper and cook for 2 minutes on each side, then transfer the frying pan to the oven and cook for a further 10 minutes. This is a good time to prep all of your ingredients. To prepare the ingredients, grate the Cheddar cheese, deseed and finely chop the birdseye chilli, very finely slice the red onion, and pick the coriander leaves. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.
Remove the chicken from the oven and shred the chicken into pieces using two forks.
In a small bowl mash the avocado. Season with salt and pepper and set aside.
Place half of the mini flour tortillas on a lined oven tray and spray or brush lightly with olive oil. Turn the oiled side down. Top each tortilla with some shredded chicken, grated Cheddar cheese, birdseye chilli, red onion and a small handful of the baby spinach leaves. Top with the remaining tortillas and spray or brush lightly with some more oil. Press down lightly to flatten. Cook in the oven for 5-10 minutes, or until golden.
To serve, cut the quesadillas in half and top with the smashed avocado and coriander leaves. Garnish with remaining baby spinach leaves for some extra greens.