Publications
Prep Time: 20 mins
Servings: 4
Cooking Time: 10 mins
Ingredients
- 2.00 - large, ripe avocados
- 2.00limes - juice of 2 limes
- 1.00bunch - spring onions, only the white parts, finely chopped
- 2.00ml - paprika
- 4.00ml - salt and freshly ground black pepper, to taste
- 8.00 - tortillas, each about 20cm in diameter
- 600.00g - cooked chicken, flaked or thinly sliced
- 400.00ml - grated mozzarella cheese
- 200.00ml - oil for frying
- 100.00g - hummus (chickpea spread)
Method
Enjoy your phuza Thursday with quesadillas stuffed with avocado, goat's milk cheese and chicken.
1. Halve the avocado and remove the
pip. Remove the flesh with a teaspoon
and mash with a fork. Add the lime
juice, spring onions, paprika, and salt
and freshly ground black pepper.
2. Place four tortillas on a work surface and divide the avocado mixture between them. Divide the chicken between the tortillas and arrange it on top of the avocado mixture, followed by the mozzarella cheese. Place the remaining four tortillas on top and press closed lightly.
3. Heat the oil in a frying pan and fry the quesadillas, one at a time, until golden brown on both sides. Use two egg lifters to make it easier to turn the quesadillas. Serve with hummus.
2. Place four tortillas on a work surface and divide the avocado mixture between them. Divide the chicken between the tortillas and arrange it on top of the avocado mixture, followed by the mozzarella cheese. Place the remaining four tortillas on top and press closed lightly.
3. Heat the oil in a frying pan and fry the quesadillas, one at a time, until golden brown on both sides. Use two egg lifters to make it easier to turn the quesadillas. Serve with hummus.
