Pulled Chipotle Chicken and Chorizo Quesadillas
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Pulled Chipotle Chicken and Chorizo Quesadillas

Pulled Chipotle Chicken and Chorizo Quesadillas

with Sweet Potato Chips, Avocado & Tomato Salsa and Soured Cream

This Pulled Chipotle Chicken and Chorizo Quesadillas is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Milk
Cereals containing gluten

The quantities provided above are averages only.

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.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kcal)1397 kcal
Energy (kJ)5843 kJ
Fat81.2 g
of which saturates31 g
Carbohydrate100.8 g
of which sugars23.7 g
Protein67.6 g
Salt4.95 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Grater
Medium Bowl
Small Bowl

Instructions

Cook the Chicken
1

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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the oven is hot, roast on the middle shelf until browned and cooked through, 16-18 mins.

Chip Chip Hooray
2

Meanwhile, cut the sweet potatoes lengthways into 1cm slices, then cut into 1cm wide chips (no need to peel).

Pop the sweet potato chips onto another 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.

Make the Avo Salsa
3

While everything's in the oven, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then chop into chunks and pop into a medium bowl. 

Halve the lime and baby plum tomatoes. Add the tomatoes to the avocado bowl along with the olive oil for the salsa (see pantry for amount). Squeeze in the juice of the lime, then season well. Mix together, then set your salsa aside.

Grate the cheese.

Bring on the Spicy Filling
4

When the chicken has 5 mins left, add the chorizo to the chicken tray to cook for the remaining time. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, remove the chicken and chorizo tray from the oven and use 2 forks to shred the chicken as finely as you can. Transfer everything on the tray to a small bowl and clean out the tray.

Make and Bake your Quesadillas
5

Lighty oil the (now empty) tray then lay on the tortillas (2 per person) 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.

Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.

Serve
6

When ready, transfer the quesadillas to your plates and top with a dollop of soured cream

Cut any remaining lime into wedges for squeezing over.

Enjoy!