Apple and Chicken Quesadillas with Sour Cream and Guacamole

Pink Lady® apples love a trip to Mexico.

Full preparation

  1. Score the chicken breasts deeply a few times. Put in a shallow dish and sprinkle over the cumin, paprika and thyme and season with a little salt and paper. Drizzle over 1 tbsp of the oil and rub the chicken all over, working the marinade well into the cuts. Set aside in the fridge to marinate for 1-2 hours (overnight is fine if you have time).

  2. Over a medium-low heat, add the remaining 1 tbsp oil to a non-stick frying pan and fry the chicken on both sides until it’s cooked though – about 6-8 minutes on each side depending on the thickness. Allow to cool a little, then shred or chop into bite-sized pieces.

  3. To make the quesadillas, lay out 3 tortillas on the worktop. Scatter over the chicken, sweetcorn, tomatoes, spring onions and cheese and top with the Pink Lady® apple slices.

  4. Take the remaining three tortillas and spread with the sour cream. Lay on top of the filled tortillas, soured cream side down, and press together firmly as if making a sandwich.

  5. Heat a little of the oil in a large frying pan. When hot, lower in one of the quesadillas and fry for 4-5 minutes until crisped. Carefully flip over and fry for a further 2-3 minutes on the other side or until crisp. Repeat with the remaining quesadillas.

  6. Cut the quesadillas into wedges and serve whilst still warm. Delicious with guacamole, salsa and more soured cream on the side.

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