Pulled Chipotle Chicken and Chorizo Quesadillas
with Sweet Potato Chips, Avocado & Tomato Salsa and Soured Cream
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.
Ingredients
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Thighs
20 grams
Chipotle Paste
2 unit(s)
Sweet Potato
1 unit(s)
Avocado
½ unit(s)
Lime
125 grams
Baby Plum Tomatoes
90 grams
Mature Cheddar Cheese
(Contains Milk)
90 grams
Diced Chorizo
3.96 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
75 grams
Soured Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When the oven is hot, roast on the middle shelf until browned and cooked through, 16-18 mins.
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 a drizzle of olive oil.
Squeeze in the lime juice (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.
When ready, transfer the quesadillas to your plates and top with a dollop of soured cream.
Serve with the sweet potato chips and avocado salsa alongside.
Cut any remaining lime into wedges for squeezing over.
Enjoy!
