Pulled Chipotle Chicken and Chorizo Quesadillas
with Sweet Potato Chips, Avocado & Tomato Salsa and Soured Cream
These Pulled Chipotle Chicken and Chorizo Quesadillas are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
3
British Chicken Thighs
20
Chipotle Paste
90
Chorizo
2
Sweet Potato
1
Avocado
½
Lime
125
Baby Plum Tomatoes
90
Mature Cheddar Cheese
(Contains Milk)
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
75
Soured Cream
(Contains Milk)
Not included in your delivery
1
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
Lay the chicken thighs flat onto a baking tray. Drizzle with oil, season with salt and pepper, then add the chipotle paste and garlic. Mix to coat well.
When the oven is hot, roast on the middle shelf until browned and cooked through, 16-18 mins.
When the chicken has 5 mins left, add the chorizo to the tray to cook for the remaining time. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh onto a board, then chop into chunks.
Halve the lime and baby plum tomatoes. Grate the Cheese.
Pop the sweet potato chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.
Meanwhile, add the avocado, tomato and olive oil for the salsa (see pantry for amount) to a medium bowl. Squeeze in the juice of the lime, then season well. Mix together, then set your salsa aside.
Once cooked, remove the chicken from the oven and use two forks to shred it as finely as you can. Mix everything on the tray together well.
Lay the tortillas (2 per person) onto a board and spoon the chicken mixture onto one half of each one. Top with the cheese.
Fold the other side over to make a semi-circle. Press down to keep together.
Heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, carefully lay in the quesadillas and fry until golden, 2-3 mins each side. Turn carefully and adjust the heat as needed.
Lightly press down on the quesadillas with a spatula to ensure they stick together and brown nicely. TIP: You may have to do this in batches, adding a little more oil to the pan each time.
When everything is ready, transfer the quesadillas to your plates.
Serve with the sweet potato chips, avocado salsa and a dollop of soured cream alongside.
Cut any remaining lime into wedges for squeezing over.
Enjoy!
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