Quesadilla with Guacamole and Roasted Peppers
⏳ Time
1 hour 30 minutes + 8 hours
🥕 Ingredients
18
🍽️ Servings
3
Description
Video recipe on the Youtube channel 'Cooking Show'
Ingredients
- Avocado - 2 pieces
- Skin-On Chicken Breasts - 1 piece
- Lime - 1 piece
- Mild Chili Spice - 1 piece
- Garlic - 6 cloves
- Cilantro - 1 bunch
- Tomatoes - 5.3 oz
- Olive Oil - 1 fl oz
- Orange Bell Peppers - 1 piece
- Paprika - 0.4 oz
- Ground Cumin - 0.4 oz
- Ground Black Pepper - 0.2 oz
- Honey - 0.7 oz
- Light Beer - 7 fl oz
- Red Wine Vinegar - 0 fl oz
- Tortillas - 1 piece
- Safflower Oil - 1 fl oz
- Cheshire Cheese - 7.1 oz
Step by Step guide
Step 1
Prepare the marinade for the chicken breasts. Mix all the spices, honey, wine vinegar, 3 cloves of garlic, and pour in the beer. It's better to use unfiltered beer. Place the chicken breasts in the marinade and refrigerate overnight.
Step 2
Next, make the guacamole sauce. Mash the avocado flesh into a puree, add finely chopped cilantro and chili pepper, and the juice of half a lime. Mash 3 cloves of garlic and add to the avocado. Season with salt and pepper. Mix well. The guacamole is ready.
Step 3
Roast the bell pepper under the broiler until charred. Then place it on a plate and cover with plastic wrap to loosen the skin. After 5 minutes, peel the skin off the pepper and cut it into strips.
Step 4
Grate the cheddar cheese.
Step 5
Slice the tomatoes, season with salt and pepper. Add a couple of sprigs of chopped cilantro. Drizzle with olive oil and lime juice.
Step 6
Fry the chicken breasts in vegetable oil until cooked through and slice them crosswise.
Step 7
Assemble the quesadilla. On one half of the tortilla, layer in order: guacamole, chicken breasts, cheddar cheese, tomatoes with cilantro, and strips of roasted pepper.
Step 8
Cover the filling with the other half of the tortilla and fry in a dry skillet on both sides until golden brown.
Step 9
Cut into serving pieces. Done!
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