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.
2 chicken breasts, deboned
Handful of mozzarella cheese
Handful of cheddar cheese
4 soft tortilla wraps
2 jalapenos, chopped
1 avocado, mashed
- 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.
- 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.
- Toast the tortillas on a sandwich press until the cheese is melted and the tortillas has browned up a bit.
- Mix the avocado with the jalapenos to serve with the quesadillas.