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Chicken quesadillas with avocado and feta

(4 to 6 portions, 25 minutes)

  • 4 chicken breasts (500 g)
  • 45 ml olive oil
  • 2 cloves of garlic, chopped
  • juice of 2 lemons
  • 8 tortillas
  • 2 avocados, mashed with a fork
  • 200 g feta
  • half an onion, finely chopped
  • 2 tomatoes, roughly chopped
  • handful of fresh coriander, finely chopped
  • salt and freshly ground black pepper

Heat oven to 200 ˚C. Place chicken in an ovenproof dish and sprinkle with olive oil, then with chopped garlic and lemon juice. Grill for 20 minutes or until golden brown and cooked. Place 4 tortillas on baking trays and spread with mashed avocado, using the back of a spoon. Break cooked chicken into pieces and divide between tortillas. Crumble feta over tortillas, followed by chopped onion and tomato. Sprinkle with coriander and season well with salt and black pepper. Place second tortilla on each of the first and press down firmly. Place back into hot oven and bake for 10 to 15 minutes or until feta has melted. Cut into quarters using a sharp knife, and serve while hot.