Pulled Chipotle Chicken and Chorizo Quesadillas
with Sweet Potato Wedges, Avocado & Tomato Salsa and Soured Cream
Inspired by some of the world's most popular street food, these tasty Pulled Chipotle Chicken and Chorizo Quesadillas are perfect for a casual sharing-style dinner.
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.
Ingredients
2 unit(s)
Garlic Clove
2 unit(s)
Sweet Potato
2 unit(s)
British Chicken Thighs
1 unit(s)
Avocado
1 unit(s)
Lime
125 grams
Baby Plum Tomatoes
90 grams
Mature Cheddar Cheese
(Contains Milk)
90 grams
Diced Chorizo
20 grams
Chipotle Paste
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 tbsp
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).
Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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.
When the oven is hot, roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.
Meanwhile, lay the chicken thighs flat onto a baking tray. Drizzle with oil, sprinkle over the garlic, season with salt and pepper, then toss to coat.
Roast on the middle shelf until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
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 2cm chunks.
Halve the lime and baby plum tomatoes.
In a medium bowl, add the tomatoes, avocado, half the juice from the lime and the olive oil for the salsa (see pantry for amoint). Season with salt and pepper, toss to combine, then set your salsa aside.
Grate the Cheddar cheese.
When the chicken has 5 mins left, add the chorizo to the chicken tray to cook for the remaining time.
Once cooked, remove the chicken and chorizo tray from the oven. Use two forks to gently break apart the chicken.
Transfer the pulled chicken and chorizo to a medium bowl. Stir through the chipotle paste. Clean the tray.
Lighty oil the (now empty) tray, then lay on the tortillas (2 per person). Spoon the chicken mixture onto one half of each tortilla, then 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 quesadilla, then bake on the middle shelf of your oven until golden, 8-12 mins.
When ready, transfer the quesadillas to your plates and top with a dollop of soured cream.
Serve with the sweet potato wedges and avocado salsa alongside.
Cut any remaining lime into wedges for squeezing over.
Enjoy!
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