AuthorJaredCategory

Ingredients

 olive oil
 250 g free range chicken thighs
 1 avocado
 1 lemon, cut into wedges
 6 mini flour tortillas
 150 g Cheddar cheese, grated
 1 birdseye chilli, deseeded & finely chopped
 1 red onion, very finely sliced
 30 g baby spinach leaves, washed
 1 coriander bunch, leaves picked

Method

1

Preheat the oven to 200°C.

2

Heat half of the olive oil in a medium oven proof frying pan over a medium heat. Season the chicken thighs with salt and pepper and cook for 2 minutes on each side, and then transfer the frying pan to the oven and cook for a further 10 minutes. This is a good time to prep all of your ingredients.

3

Remove the chicken from the oven and shred the chicken into pieces using two forks.

4

In a small bowl mash the avocado and the juice of half of the lemon wedges. Season with salt and pepper and set aside.

5

Place half of the mini flour tortillas on the prepared oven tray and spray or brush lightly with olive oil. Turn the oiled side down. Top each tortilla with some shredded chicken, grated Cheddar cheese, birdseye chilli, red onion and a small handful of the baby spinach leaves. Top with the remaining tortillas and spray or brush lightly with some more oil. Press down lightly to flatten. Cook in the oven for 5-10 minutes or until golden.

6

To serve, cut into wedges and top with the smashed avocado and coriander leaves. Garnish with remaining lemon wedges and baby spinach leaves for some extra greens.

Ingredients

 olive oil
 250 g free range chicken thighs
 1 avocado
 1 lemon, cut into wedges
 6 mini flour tortillas
 150 g Cheddar cheese, grated
 1 birdseye chilli, deseeded & finely chopped
 1 red onion, very finely sliced
 30 g baby spinach leaves, washed
 1 coriander bunch, leaves picked

Directions

1

Preheat the oven to 200°C.

2

Heat half of the olive oil in a medium oven proof frying pan over a medium heat. Season the chicken thighs with salt and pepper and cook for 2 minutes on each side, and then transfer the frying pan to the oven and cook for a further 10 minutes. This is a good time to prep all of your ingredients.

3

Remove the chicken from the oven and shred the chicken into pieces using two forks.

4

In a small bowl mash the avocado and the juice of half of the lemon wedges. Season with salt and pepper and set aside.

5

Place half of the mini flour tortillas on the prepared oven tray and spray or brush lightly with olive oil. Turn the oiled side down. Top each tortilla with some shredded chicken, grated Cheddar cheese, birdseye chilli, red onion and a small handful of the baby spinach leaves. Top with the remaining tortillas and spray or brush lightly with some more oil. Press down lightly to flatten. Cook in the oven for 5-10 minutes or until golden.

6

To serve, cut into wedges and top with the smashed avocado and coriander leaves. Garnish with remaining lemon wedges and baby spinach leaves for some extra greens.

Cheesy Chicken Quesadillas with Avocado Smash