Chicken Quesadillas with Charred Corn and Smashed Avocado

Need

• The Filling

• 1 Teaspoon cumin seeds
• 1 Teaspoon coriander seeds
• 2 Teaspoons pink salt flakes BUY
• 2 cloves garlic
• 1 red onion peeled and halved
• 1 red chilli
• 150 Grams chorizo cured sausage, cut into thin slices
• 400 Grams chicken mince
• 1 capsicum/bell pepper red, diced

• The Rest

• 2 corn on the cob
• 200 Grams mature cheddar cheese grated
• 100 Grams parmesan cheese grated
• 50 Grams feta, crumbled
• 12 Tortillas Recipe
• Lime wedges to serve
• 1 Handful fresh coriander or cilantro leaves to garnish
• Extra Virgin Olive Oil (EVOO) as needed BUY

• Smashed Avocado

• 1-2 avocado
• 1-2 limes, juiced
• pink salt flakes and pepper to taste BUY

Do

1  

Place cumin and coriander seeds into a hot dry fry pan and roast until fragrant.

2  

Add salt, garlic, onion, chili, chicken, chorizo and capsicum and fry on a low heat until well cooked, stirring occasionally. Allow to cool.

3  

Meanwhile, over an open gas flame or on a BBQ, char the corn on the cob, turning with tongs until the corn has charred marks and starting to turn bright yellow. Remove from heat and allow to cool. Slice kernels off the cob and set aside.

4  

To assemble and cook the quesadillas, preheat a large frying pan on a medium high heat.

5  

Lay out half of the tortillas and spread with grated cheese, chicken sausage mixture, finishing with the feta and another small amount of grated cheese. Top with a second tortilla.

6  

Drizzle the hot frying pan with a little olive oil and place one entire quesadilla into the pan, and cook for around 2–3 minutes, turn over carefully and repeat.

7  

Slice into quarters and serve with fresh lime wedges and additional coriander leaves with Smashed Avocado on the side.

8  

Smashed Avocado

9  

Place all ingredients into a bowl and mash roughly with a fork.

Served with

• Salty Air Pineapple Margarita