This is a great match-day snack as it’s easy to eat with your hands and works well for sharing with friends. The chicken can be cooked off in advance and then the quesadilla made when needed

 

Serves 10 as snack

500g chicken breast, diced

2 teaspoons chilli powder

1 teaspoon ground cumin

Salt and pepper

4 tablespoons olive oil

1 clove garlic, chopped

½ red onion, chopped

2 large flour tortillas

350g grated cheddar cheese

½ bunch coriander, chopped

½ bunch spring onions, sliced

 

 For the guacamole:

2 ripe avocados

½ red onion, finely chopped

½ clove garlic, finely chopped

20ml fresh lime juice

½ teaspoon toasted ground cumin

1 red chillies, seeded and chopped

¼ bunch coriander, chopped

1 tomato, deseeded and diced

 

For the pico de gallo:

3 medium ripe tomatoes, cored, seeded and diced

1½ red chillies, chopped

½ bunch coriander, finely chopped

1 clove garlic, finely chopped

2 red peppers, deseeded and diced

1 red onion, chopped

1 lime, juice only

1 splash olive oil

Salt and pepper

 

1 Sprinkle chicken with chilli powder, cumin, salt and pepper. Heat 2 tablespoons of oil in a heavy pan over medium-high heat. Add garlic and the red onion and sauté for one minute. Add chicken and sauté until chicken is just cooked through, about five minutes. Allow the chicken to cool.

2 To make the guacamole, halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork and stir in the onion, the garlic paste, the lime juice, the cumin, the chilli, tomatoes and the coriander. Season with salt and pepper. The guacamole may be made two hours in advance, its surface covered with plastic wrap, and chilled.

3 To make the pico de gallo (tomato salsa), mix all the ingredients in a bowl. Season with salt and pepper. Store in the fridge for up to two days.

4 To fill the quesadillas, sprinkle half of one tortilla with cheese. Place the chicken mixture on top of the cheese; sprinkle with 2 tablespoons of coriander, spring onions and then another handful of cheese. Fold the tortilla in half. Place the quesadillas in a George Foreman grill if you have one. Otherwise you can use a frying pan and simply flip to the other side. Cook quesadillas until brown and the cheese melts – about four minutes per side. Repeat with the second tortilla.

5 Transfer quesadillas to a work surface and cut into wedges. Arrange on platter; serve with pico de gallo, guacamole, sour cream and a little salad.

 

TIP: Keep one of the stones and add it to the guacamole at the end, as it will help it from going brown too quickly.

 

This recipe originally appeared in FOOD&WINE Magazine, September 2016

Recipe credit: 1826 Adare

Photography credit: Harry Weir, assisted by Brian Clarke 

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