Pink Lady® apple & chicken quesadillas with sour cream & guacamole

By Pink Lady Apples

A good sharing dish for a casual drinks party, will work well as a festive entertaining dish. If you are short on time substitute the marinated chicken for ready cooked chicken breast and ready-made guacamole.
These quesadillas can be chilled in the fridge once assembled for up to 24 hours so they are a great get-ahead party snack. Make the guacamole just before you want to eat it.

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Pink Lady® apple & chicken quesadillas with sour cream & guacamole

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Ingredients

for the chicken:
2 large skinless boneless chicken breasts (about 350g)
1 tsp ground cumin
1 tsp paprika
1 tsp dried thyme
Salt & freshly ground black pepper
2 tsp olive oil
for the guacamole:
2 ripe avocados
1 small clove garlic, crushed
Juice of ½ a lime, or to taste
A shake of chilli sauce, i.e. Tabasco (optional)
A tablespoon of finely chopped coriander
Salt & freshly ground black pepper
for the quesadillas:
6 large soft tortillas (wraps)
A small tin of sweetcorn, drained (120g)
A handful of cherry tomatoes, quartered
3 spring onions, chopped
250g mature cheddar cheese, grated
2 Pink Lady® apples, cored & thinly sliced
3 tbsp creme fraiche or sour cream
A little vegetable oil for frying

Details

servings 18
Level of difficulty Average
Preparation time 5mins
Cooking time 8mins
Cost Average budget

Preparation

Step 1

Score the chicken breasts deeply two or three times and add to a shallow dish. Sprinkle over the spices and thyme and season with a little salt and paper. Drizzle over the olive oil and rub the chicken all over, working the marinade well into the cuts. Set aside in the fridge to marinate for a couple of hours, overnight is fine if you have time.

Step 2

Make the guacamole by mashing the avocado in a bowl along with the rest of the ingredients. Season to taste with salt and pepper and chilli and mix until you have a desired consistency, smooth or a little lumpy. Set aside.

Step 3

Over a medium-low heat, add a little olive oil in a non-stick frying pan and fry the chicken on both sides until it is well cooked though - about 6-8 minutes on each side depending on thickness. Allow to cool a little and shred or chop into bite sized pieces.

Step 4

Lay out 3 tortillas on the worktop and scatter over the sweetcorn, tomatoes, and spring onions, along with the shredded chicken. Divide the cheese between the three tortillas and arrange the Pink Lady® apple slices on top.

Step 5

Take the remaining three tortillas and spread the crème fraiche evenly between them. Lay on top of the filled tortillas and press down firmly making a sandwich. Chill until need - up to 24 hours well wrapped in the fridge is fine - if you are cooking from cold you will need to add a couple of minutes to the cooking time.

Step 6

Over a medium high heat, add a little oil in a frying pan large enough to fit the quesadilla. When it is hot carefully lower in one of the quesadillas and fry for 4-5 minutes until it has crisped up. Using a fish slice, carefully flip over and fry for a further 2-3minutes or so until crisp. Repeat with the other quesadillas, cutting into wedges when crisp. Serve whilst still warm.