Chipotle Pulled Chicken and Chorizo Quesadillas

Meanwhile, peel and grate the garlic (or use a garlic press).

Lay the chicken thighs flat onto a baking tray. Drizzle with oil, sprinkle over the garlic, season with salt and pepper, then toss to coat.

Roast on the middle shelf until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While everything's in the oven, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then chop into 2cm chunks.

Halve the lime and baby plum tomatoes. Roughly chop the coriander (stalks and all).

In a medium bowl, add the tomatoes, avocado, coriander, half the juice from the lime and the olive oil for the salsa (see pantry for amoint). Season with salt and pepper, toss to combine, then set your salsa aside.

Grate the Cheddar cheese.

When the chicken has 5 mins left, add the chorizo to the chicken tray to cook for the remaining time.

Once cooked, remove the chicken and chorizo tray from the oven. Use two forks to shred the chicken as finely as you can.

Transfer the shredded chicken and chorizo to a medium bowl. Stir through the chipotle paste. 

Clean the (now empty) oven tray, lightly drizzle with oil, then lay on the tortillas (3 per person). Spoon the chicken mixture onto one half of each tortilla, then top with the cheese.

Fold the other side over to make a semi-circle. Press down to keep together.

Rub a little oil over the top of each quesadilla, then bake on the middle shelf of your oven until golden, 8-12 mins.