Pulled Chipotle Chicken and Chorizo Quesadillas
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Pulled Chipotle Chicken and Chorizo Quesadillas

Pulled Chipotle Chicken and Chorizo Quesadillas

with Sweet Potato Chips, Avocado & Tomato Salsa and Soured Cream

This Pulled Chipotle Chicken and Chorizo Quesadillas is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:
Cook together
Allergens:
Milk
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

2

Garlic Clove

3

British Chicken Thighs

20

Chipotle Paste

90

Diced Chorizo

2

Sweet Potato

1

Avocado

½

Lime

125

Baby Plum Tomatoes

90

Mature Cheddar Cheese

(Contains Milk)

4

Plain Taco Tortillas

(Contains Cereals containing gluten)

75

Soured Cream

(Contains Milk)

Not included in your delivery

1

Olive Oil

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Nutritional information

Energy (kcal)1417 kcal
Energy (kJ)5927 kJ
Fat84.1 g
of which saturates32.1 g
Carbohydrate102.4 g
of which sugars22.1 g
Protein75.3 g
Salt5.18 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Grater
•Bowl
•Grill Pan

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
Lay the chicken thighs flat onto a baking tray. Drizzle with oil, season with salt and pepper, then add the chipotle paste and garlic. Mix to coat well.
When the oven is hot, roast on the middle shelf until browned and cooked through, 16-18 mins.
When the chicken has 5 mins left, add the chorizo to the tray to cook for the remaining time. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Prep the Veg
2

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.

Bake the Chips
3

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.

Make your Quesadillas
4

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.

Time to Fry
5

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.

Serve
6

When everything is ready, transfer the quesadillas to your plates.
Serve with the sweet potato chips, avocado salsa and a dollop of soured cream alongside. Cut any remaining lime into wedges and serve alongside. Enjoy!