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Chicken and cheese quesadillas


Ingredients 10
Time 20 min
  • 2
    large, ripe avocados
  • juice of 2 limes
  • 1
    bunch spring onions, only the white parts, finely chopped
  • 2
  • salt and freshly ground black pepper, to taste
  • 8
    tortillas, each about 20cm in diameter
  • 600
    cooked chicken, flaked or thinly sliced
  • 400
    grated mozzarella cheese
  • oil for frying
  • hummus (chickpea spread)


10 min
Halve the avocado and remove the pip. Remove the flesh with a teaspoon and mash with a fork. Add the lime juice, spring onions, paprika, and salt and freshly ground black pepper.

Place four tortillas on a work surface and divide the avocado mixture between them. Divide the chicken between the tortillas and arrange it on top of the avocado mixture, followed by the mozzarella cheese. Place the remaining four tortillas on top and press closed lightly.

Heat the oil in a frying pan and fry the quesadillas, one at a time, until golden brown on both sides. Use two egg lifters to make it easier to turn the quesadillas. Serve with hummus.

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Read more on: mexican  |  chicken  |  recipes


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