Ingredients ¼ tbsp olive oil
Small clove garlic, crushed
25 g red onion, chopped finely
½ tsp cumin, ground
50 g red capsicum, chopped finely
50 g green capsicum, chopped finely
120 g shredded bbq chicken (About half a chicken)
2 large flour tortillas
½ cup cheese, grated
For the guacamole ¼ tbsp fresh coriander, chopped finely
55 g tomato, chopped finely
About 15 g small red onion, chopped finely
½ large avocado, chopped coarsley
½ tbsp lime juice
Dollop of sour cream (optional)
Heat the oil in a saucepan, and cook the garlic and onion, stirring until the onion softens.
Add the spices and capsicums, and cook, stirring until the capsicums soften.
Remove from the heat and stir in the chicken.
Place one tortilla in the frypan, or on a plate, and top with half of the cheese, then half of the chicken mixture. I lifted it at this stage and put it into an oiled pan.
Add the rest of the cheese, and top with the second tortilla.
Cook the quesadilla over a medium heat, until golden brown.
To turn it, I put a plate on top of the frypan and gently inverted this. I then carefully slid it back into the slightly oiled frypan - bits did fall out, however just push them back in!
Cook on this other side till it is slightly browned.
Meanwhile get the guacamole ready by mashing the avocado with a fork, and adding the chopped tomato, and other ingredients
Serve the quesadillas, cut into quarters, with the guacamole and, if desired, a dollop of sour cream.