Chicken and Cheese Quesadillas with Guacamole, Sour Cream and Mango Salsa

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 yellow pepper
• 1 small mango
• 8 cherry tomatoes
• 3 spring onions
• 1 tsp chopped jalapeño peppers
• 1 lime
• salt and freshly ground black pepper
• 1 ripe avocado
• 1 lime
• 1 garlic
• 2 tbsp crème fraîche
• small bunch coriander
• 4 flour tortillas
• 150g/5oz Monterey Jack or cheddar
• leftover cooked chicken
• ½ green pepper
• ½ red pepper
• small handful coriander
• soured cream, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely dice the mango, half of the yellow pepper, 4 of the cherry tomatoes, 1 spring onion, and the jalapeño. Chop the small bunch of coriander. Mix together in a bowl, add the juice of 1 lime, and season with salt and black pepper to make the mango salsa.

2. For the guacamole, halve and mash the avocado in a bowl. Add the juice of the other lime, the crushed garlic, 1 chopped spring onion, a little of the chopped coriander, and the crème fraîche. Season with salt and black pepper and stir well.

3. Dice the remaining yellow pepper, the green pepper half, the red pepper half, and the remaining 4 cherry tomatoes. Finely slice the last spring onion. Grate or chop the cheese.

4. Shred or dice the leftover cooked chicken. Heat it through in a small pan until steaming hot, at least 165°F (74°C) in the thickest part. Stir in the diced peppers, tomatoes, and spring onion, and season with salt and black pepper.

5. Spread the chicken and vegetable filling and cheese over half of each flour tortilla. Fold each tortilla in half to enclose the filling.

6. Cook the quesadillas one or two at a time in a dry nonstick skillet over medium heat for 2 to 3 minutes per side, pressing gently, until golden and the cheese has melted.

7. Cut each quesadilla into wedges. Serve with the mango salsa, guacamole, soured cream, and the small handful of coriander, chopped or whole for garnish.