Pulled Chipotle Chicken and Chorizo Quesadillas

Meanwhile, chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh onto a board, then chop into chunks.
Halve the lime. Halve the baby plum tomatoes.
Grate the Cheese.

Pop the sweet potato chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.
Meanwhile, add the avocado, tomato and olive oil for the salsa (see ingredients for amount) to a medium bowl. Squeeze in the juice of the lime, then season with salt and pepper. Mix together, then set your salsa aside.

Once the chicken is cooked, remove from the oven and use two forks to shred the chicken. Mix everything on the tray together well.
Lay the tortillas (2 per person) onto a board and spoon the chicken mixture onto one half of each one. Top with the cheese.
Fold the other side over to make a semi-circle. Press down to keep together.

Heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, carefully lay in the quesadillas and fry until golden, 2-3 mins each side. Turn carefully and adjust the heat as needed.
Lightly press down on the quesadillas with a spatula to ensure they stick together and brown nicely. TIP: You may have to do this in batches, adding a little more oil to the pan each time.