Recipe was created by Fahima Hussain for Cambridges Deaf Association's Sunday Kitchen Live on 4th April 2021.
FOR THE CHICKEN QUESADILLAS
2x chicken breast, cut into diced
1 buffalo mozzarella
1 tsp paprika
1 tsp garlic powder
2 tortilla wraps
FOR THE GUACAMOLE
2x ripe avocado, seed removed
1 lemon juice only
FOR THE QUICK SALSA
4 tomatoes, diced and include seeds
1 red onion, diced
bunch fresh coriander, chopped
FOR THE CHICKEN QUESADILLAS: Cut the chicken breast in small diced, put in a mixing bowl, add in salt, pepper, paprika, garlic powder then give it a good stir to allow the flavours to coat all the chicken pieces. Leave the bowl to marinate for 15 minutes.
Cook the paprika chicken pieces in a hot pan on high heat for 5 minutes then turn heat to low and leave until needed later when assemble your quesadillas.
FOR THE GUACAMOLE: Scoop out the avocados from the skin and discharge the seed, put in a bowl then give it a good mash with a fork, squeeze in lemon juice, then season with salt and pepper. Leave the bowl until further needed.
FOR THE QUICK SALSA: Put the diced tomatoes in a bowl, add in diced onions, coriander, salt and pepper and give it a good mix, and reserve the salsa until further needed.
ASSEMBLE THE QUESADILLAS: In a medium pan put one tortilla wrap on the bottom and add the cooked chicken pieces on one half of the tortilla wrap, on top of that add the smashed avocado then place some mozzarella on top, fold the tortilla over the top and leave to cook for 3 minutes, then turn over to cook the other side for further 3 minutes.
Once the mozzarella is melted as place on a plate to serve with some nice fresh salsa on the side.
Sunday Kitchen Live with Fahima Hussain.
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