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 Wedges, Avocado & Tomato Salsa and Soured Cream

Inspired by some of the world's most popular street food, these tasty Pulled Chipotle Chicken and Chorizo Quesadillas are perfect for a casual sharing-style dinner.

Cereals containing gluten

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


serving amount

2 unit(s)

Garlic Clove

2 unit(s)

Sweet Potato

2 unit(s)

British Chicken Thighs

1 unit(s)


1 unit(s)


125 grams

Baby Plum Tomatoes

90 grams

Mature Cheddar Cheese

(Contains Milk)

90 grams

Diced Chorizo

20 grams

Chipotle Paste

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

1 tbsp

Olive Oil for the Salsa


Nutritional information

Energy (kJ)5442 kJ
Energy (kcal)1301 kcal
Fat74.7 g
of which saturates29.1 g
Carbohydrate98.5 g
of which sugars23.7 g
Protein57.6 g
Salt4.85 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Bowl


Roast the Wedges

Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges 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.

When the oven is hot, roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.

Cook the Chicken

Meanwhile, 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.

Time to Salsa

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.

In a medium bowl, add the tomatoes, avocado, 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.

Mix your Filling

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 gently break apart the chicken. 

Transfer the pulled chicken and chorizo to a medium bowl. Stir through the chipotle paste. Clean the tray.

Bake your Quesadillas

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 middle shelf of your oven until golden, 8-12 mins.

Serve Up

When ready, transfer the quesadillas to your plates and top with a dollop of soured cream.

Serve with the sweet potato wedges and avocado salsa alongside.

Cut any remaining lime into wedges for squeezing over.