Chicken and chorizo are a winning combination. For ease of preparation, this recipe calls for Spanish chorizo, but if Mexican chorizo can be sourced, please substitute.
Preheat the oven to 195'C.
Peel and finely dice the garlic.
Peel and thinly slice the onions.
Cut the pepper in half, remove the seeds and thinly slice.
Cut the red chillis in half, remove the seeds if desired and thinly slice.
Cut the spring onions into thin slices.
Cut the chicken breasts into strips.
Remove the casing from the chorizo, and break up into small chunks.
Place the chorizo in a dry pan, and heat gently to render out the fat.
When the chorizo is nicely browned, add the chicken strips and cook for 2 minutes before adding the red onion, pepper and chilli. Cook for 3 minutes before adding the chopped tomatoes, cumin, paprika and the cayenne pepper. Once the tomatoes are hot, remove from the heat.
Spoon the chicken mixture into the tortillas and sprinkle with spring onions and cheddar cheese. Place the tortillas on a baking tray and bake until golden brown and crisp.
Roughly chop the coriander, stalks and leaves.
Quarter the avocados, remove the pit, and peel. Coarsely chop or smash the avocados, and drizzle with the juice of one lime. Ajust the seasoning.
Cut the quesadillas into 4 or 6 wedges, and serve with generous dollops of smashed avocado, sour cream and a sprinkling of chopped coriander.
«Quesadillas can also be browned in a dry pan, if making fewer of them.»