5 mins to prepare
6-8 mins to cook
- 2 - Large skinless boneless chicken breasts
- 1 - Tablespoon ground cumin
- 1 - Tablespoon paprika
- 1 - Tablespoon dried thyme
- 1 - Salt & freshly ground black pepper
- 1 - Tablespoon olive oil
- 2 - Ripe avocados
- 1 - Small clove garlic, crushed
- 1/2 - Juice of a lime, or to taste
- 1 - A shake of chilli sauce, i.e. Tabasco
- 1 - A tablespoon of finely chopped coriander
- 1 pinch - Salt & freshly ground black pepper
- 6 - Large soft tortillas
- 120g - A small tin of sweetcorn, drained
- 1 - A handful of cherry tomatoes, quartered
- 3 - Spring onions, chopped
- 250g - Mature cheddar cheese, grated
- 2 - Pink Lady® apples, cored & thinly sliced
- 3 - Tablespoon creme fraiche or sour cream
- 1 - A little vegetable oil for frying
- Score the chicken breasts deeply two or three times and add to a shallow dish. Sprinkle over the spices and thyme and season with a little salt and paper. Drizzle over the olive oil and rub the chicken all over, working the marinade well into the cuts. Set aside in the fridge to marinate for a couple of hours, overnight is fine if you have time.
- Make the guacamole by mashing the avocado in a bowl along with the rest of the ingredients. Season to taste with salt and pepper and chilli and mix until you have a desired consistency, smooth or a little lumpy. Set aside.
- Over a medium-low heat, add a little olive oil in a non-stick frying pan and fry the chicken on both sides until it is well cooked though – about 6-8 minutes on each side depending on thickness. Allow to cool a little and shred or chop into bite sized pieces.
- Lay out 3 tortillas on the worktop and scatter over the sweetcorn, tomatoes, and spring onions, along with the shredded chicken. Divide the cheese between the three tortillas and arrange the Pink Lady® apple slices on top.
- Take the remaining three tortillas and spread the crème fraiche evenly between them. Lay on top of the filled tortillas and press down firmly making a sandwich. Chill until need – up to 24 hours well wrapped in the fridge is fine – if you are cooking from cold you will need to add a couple of minutes to the cooking time.
- Over a medium high heat, add a little oil in a frying pan large enough to fit the quesadilla. When it is hot carefully lower in one of the quesadillas and fry for 4-5 minutes until it has crisped up. Using a fish slice, carefully flip over and fry for a further 2-3 minutes or so until crisp. Repeat with the other quesadillas, cutting into wedges when crisp. Serve whilst still warm.