Chipotle Chicken Quesadillas

Instructions

1. 1

   Use four flour tortillas approximately 25 cm across and 65 g each. Cook the chicken breast in the skillet over medium-high heat for 6–7 minutes per side, until it reaches 74°C/165°F throughout, then shred. Finely dice the bell pepper, grate the cheddar and finely mince the chipotle peppers.

2. 2

   Mix the chipotle peppers with the adobo sauce taken from the same can, maple syrup, salt and black pepper.

3. 3

   Heat a 30 cm lidded skillet over medium heat for 1 minute. Add the bell pepper and water, cover and cook for 3 minutes. Stir in the shredded chicken and chipotle mixture, then cook for 4–5 minutes, stirring frequently, until thoroughly hot throughout. Uncover toward the end so no loose liquid remains.

4. 4

   While the filling heats, slice the avocado and cut the lime into wedges. Transfer the hot filling to a bowl and wipe the skillet clean.

5. 5

   Reduce the heat to medium-low and add 1 tsp oil. Lay one tortilla in the skillet, scatter over 35 g cheddar, spread with half the chicken filling and add another 35 g cheddar. Cover with a second tortilla and press gently with a spatula.

6. 6

   Cook for 3–4 minutes, covering for the first 2 minutes to help melt the cheese. Carefully turn the quesadilla using two wide spatulas, then cook uncovered for another 3 minutes, until both sides are golden, the cheese is melted and the centre is thoroughly hot. Transfer to a board and loosely cover with a clean towel.

7. 7

   Repeat with the remaining 1 tsp oil, two tortillas, chicken filling and cheddar, allowing another 6–7 minutes for cooking.

8. 8

   Cut each stacked quesadilla into four wedges. Serve two wedges per person with one-quarter each of the avocado, sour cream and lime wedges.