Ready in less than 30 minutes, these crispy cheesy chicken quesadillas use a quick homemade spice to marinade the chicken before pan frying and loading up with cheese, jalapeños and coriander. Paired with a creamy and smooth garlicy avocado and yogurt dip.
Time to make : 25 mins
Serves : 2
Ingredients
2 chicken breasts
1 tbsp olive oil
1/2 tbsp paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garlic
1/2 tsp salt
1 lime, zest and juice
2 flour tortillas
30g grated cheese
Jalapeños, sliced
Coriander
Avocado dip
1/2 avocado
120g yogurt
Handful coriander
1 tsp salt
1 tsp garlic
Method
Add spices, lime zest, juice and olive oil to chicken breasts in a bowl, massage in and leave to marinate for 20 minutes (or up to 24 hrs).
Whizz everything in a blender or NutriBullet for the creamy avocado dip.
Add the marinated chicken breasts to a frying pan over a medium - high heat, cook for 4 minutes before flipping over. Continue to cook on a medium heat until cooked through. If you have a pan lid, use this to speed up the cooking and keep the chicken moist. Once cooked through, remove from the heat, allow to sit for 5 minutes and then shred with 2 forks.
Heat a tortilla in a frying pan over a high heat, pile on your shredded cheese and shredded chicken. Top with jalapeños and coriander.
Fold. Flip. Slice. Dip.
Nutritional Information
(per quesadilla)
504 calories
44g protein, 25g carbs, 24g fat
Good to know:
Flatten any thick chicken breasts with a rolling pin before marinating and cooking or chop breasts into cubes.
Store cooked chicken in an airtight container in the fridge for up to 3 days.
Store the avocado dip in an airtight container (or covered with cling film) in the fridge for up to 3 days.