Prepare your Guacamole dip by mashing together the avocado, light sour cream, 5g of finely chopped coriander, half of the garlic powder and lemon juice. Season with salt and pepper.
Prepare the quesadilla filling, add diced chicken to a bowl and coat with 1 tbs of olive oil , sprinkle over the cumin, paprika, half of the garlic powder, onion powder, salt & pepper. Mix and set aside.
Mince your garlic, dice the onion and capsicum, finely slice the spring onion and roughly chop the coriander and set aside.
Add your chicken mix to the same pan you cooked your onion & capsicum. Cook for approx. 3 mins each side (6 mins total) or until golden and cooked through. Then mix into the same bowl as your onion and capsicum. Set aside.
To assemble your quesadillas, divide chicken and veggie mix, cheese, spring onion and remaining coriander between the tortillas. Only place the fillings on one half so that you’re able to fold the tortilla in half. Once filled, fold in half and return your filled tortillas to the same pan on medium heat, cook for approx. 1.5 mins on each side (cover with a lid) to lightly toast and melt your cheese. Then transfer to a chopping board and cut into quarters or thirds. Serve immediately with the guacamole dip.
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