- 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
For the pico de gallo:
- 1 tomato, deseeded and diced
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe credit: 1826 Adare
Photography credit: Harry Weir, assisted by Brian Clarke
Keep one of the stones and add it to the guacamole at the end, as it will help it from going brown too quickly.