Chicken Quesadillas With Avocado Cream

Try our spicy Mexican quesadillas with creamy avocado and chicken filling.

The ingredient of Chicken Quesadillas With Avocado Cream

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 about 500g single chicken breast fillets
• 1 tablespoon olive oil
• 1 corn cob husk and silk removed
• 1 small red capsicum halved deseeded finely chopped
• 1 4 cup coarsely chopped fresh coriander
• 3 green shallots ends trimmed thinly sliced
• 2 drained hot chillies sandhurst brand optional finely chopped
• 40g 1 2 cup coarsely grated cheddar
• pinch of salt
• olive oil spray to grease
• 8 round 20cm diameter flour tortillas
• 1 large ripe avocado halved stone removed
• 125g 1 2 cup sour cream
• 1 tablespoon fresh lime juice
• 1 garlic clove crushed
• pinch of salt

The Instruction of chicken quesadillas with avocado cream

• to make the avocado cream place the avocado in a medium bowl and mash with a fork until smooth add the sour cream lime juice and garlic taste and season with salt stir until combined cover with plastic wrap and place in the fridge until required
• combine the cumin and ground coriander on a plate press each chicken breast into the spice mixture and turn to evenly coat both sides heat the oil in a large non stick frying pan over medium high heat add the chicken breasts and cook for 4 minutes each side or until brown and cooked through transfer chicken to a plate and set aside for 15 minutes to cool shred the chicken into thin strips and place in a large bowl
• while the chicken is cooking use a sharp knife to cut down the length of the corn cob close to the core to remove the kernels cook the kernels in a small saucepan of boiling water for 4 minutes or until tender drain add to the bowl with the chicken
• add the capsicum coriander green shallot chilli and cheddar to the chicken mixture and stir until well combined season with salt
• preheat oven to 120u00b0c lightly spray a medium non stick frying pan with olive oil spray to grease do not stand near an open flame while spraying heat over medium high heat place 1 tortilla in the frying pan
• top with one eighth of the chicken mixture and spread evenly over half the tortilla fold the tortilla over to form a semi circle and cook for 2 minutes or until golden underneath turn and cook for a further 1 2 minutes or until golden and heated through transfer to a baking tray cover with foil and place in preheated oven to keep warm repeat with the remaining tortillas and chicken mixture reheating and greasing pan between batches
• cut the tortillas in half and arrange on a large serving platter serve immediately with avocado cream

Nutritions of Chicken Quesadillas With Avocado Cream

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a