Chicken Quesadillas

Serves:: 4

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Quesadillas make great party food or an easy change for barbecue entertaining as everything can be prepared ahead of time. Encourage your guests to roll their own and watch as their quesadilla crisps up on the barbecue. Of course, they can be cooked indoors as well, using a heavy-based frypan, though you do lose a bit of that barbecue flavour. Go wild experimenting with the fillings, but definitely keep them spicy.

Ingredients

3 cobs of corn, taken off cob
2 red onions, diced
3 red capsicums, diced
2 red chillies, diced
3 cloves of garlic, plus 1 clove for
guacamole
1 jar of jalapeños (mild), added to taste (3-4)
1 bunch coriander, picked
600g chicken breast
2 avocados
1 lemon, juiced
8 tortillas
150g grated cheddar cheese
100g sour cream
2 limes, cut into wedges

Method

1. Heat 2 tbsp olive oil in a large frypan and sauté corn, onion, capsicum, chilli, garlic and jalapeños. Once cooked, set aside in a large bowl and toss through the coriander.

2. Heat 1 tsp olive oil in a frypan, season chicken and pan-fry till just cooked. Once cool, cut into large dice.

3. Scoop avocados out of their skins and mash or blitz with lemon juice, 1 clove crushed garlic and 2 tbsp olive oil. Season with salt and pepper.

4. Lay tortillas out on bench, filling just one side. Layer with cheese, corn/capsicum mix and chicken. Fold in half and barbecue slowly till crispy.

5. Serve with guacamole, sour cream and lime wedges.