Chicken and mozzarella quesadillas

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Mexican cuisine has always been one of my favourites. I love the jalapenos and avocados and tortilla wraps – it’s laid-back, comforting and very, very tasty. These chicken and mozzarella quesadillas married these ingredients in a simple manner to accentuate their flavours. It is very easy to assemble and won’t take more than half an hour to prepare.

While on the topic of Mexico – I came across such a cool article this morning listing 10 lessons to learn from Frida Kahlo. If you have a few minutes, you can check out the article here.

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Ingredients:

2 chicken breasts, deboned

Handful of mozzarella cheese

Handful of cheddar cheese

4 soft tortilla wraps

2 jalapenos, chopped

1 avocado, mashed

Method:

  1. Place the chicken in an ovenproof dish. Drizzle with a splash of olive oil and add some salt and pepper. Cook in the oven for about 20 minutes. Once done, separate the chicken with two forks.
  2. To assemble, lay out 2 tortilla wraps and place some chicken and cheddar and mozzarella cheese on top. Place the remaining 2 tortillas on top.
  3. Toast the tortillas on a sandwich press until the cheese is melted and the tortillas has browned up a bit.
  4. Mix the avocado with the jalapenos to serve with the quesadillas.
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