Pulled Chipotle Chicken and Chorizo Quesadillas

Meanwhile, cut the sweet potatoes lengthways into 1cm slices, then cut into 1cm wide chips (no need to peel).

Pop the chips onto another 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.

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 chunks and pop into a medium bowl. 

Halve the lime and baby plum tomatoes. Add the tomatoes to the avocado along with the olive oil for the salsa (see pantry for amount).

Squeeze in the juice of the lime (see ingredients for amount) and season well. Mix together, then set your salsa aside.

Grate the 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 and use 2 forks to shred the chicken as finely as you can.

Transfer the shredded chicken and chorizo to a medium bowl and mix together. Clean the tray.

Lighty oil the (now empty) tray, then lay on the tortillas (2 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 top shelf of your oven until golden, 8-12 mins.