Chicken and cheese quesadillas
|2||avocado — large|
|1||spring onions — bunch, white parts only, finely chopped|
|salt and freshly ground black pepper — to taste|
|600 g||chicken — cooked and sliced|
|400 ml||mozzarella cheese — grated|
|oil — for frying|
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.