Chicken and bacon quesadillia

Ingredients 9
Servings 4


  • 4
    chicken breast fillets, sliced and fried in olive oil
  • 250
    rindless bacon, fried until crisp
  • 16
    slices mozzarella cheese
  • 250
    readymade salsa
  • 8
  • 30
    olive oil
  • 2
    large avocado pears, mashed
  • 125
    sour cream to serve
  • fresh coriander to serve


Divide chicken, bacon, mozzarella and salsa into 4 portions each. Layer on 4 tortillas. Top with remaining 4 tortillas. Heat oil in a large frying pan. Fry quesadillas, 1 at a time, on both sides (turn carefully, using a lifter) until golden brown and cheese has melted. Remove from pan and keep warm in oven until all the quesadillas have been cooked. Slice each quesadilla into 4 wedges. Pile mashed avocado, sour cream and coriander on top. Eat hot.

Read more on: poultry  |  shallow-fry

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