Apple and Chicken Quesadillas with Sour Cream and Guacamole

5 mins to prepare // 6-8 mins to cook // Serves 4-6


  • 2 Large skinless boneless chicken breasts
  • 1 Tablespoon ground cumin
  • 1 Tablespoon paprika
  • 1 Tablespoon dried thyme
  • 1 Salt & freshly ground black pepper
  • 1 Tablespoon olive oil
  • 6 Large soft tortillas
  • 120g A small tin of sweetcorn, drained
  • A handful of cherry tomatoes, quartered
  • 3 Spring onions, chopped
  • 250g Mature cheddar cheese, grated
  • 2 Pink Lady® apples, cored & thinly sliced
  • 3 Tablespoon creme fraiche or sour cream
  • 1 A little vegetable oil for frying

Guacamole ingredients

  • 2 Ripe avocados
  • 1 Small clove garlic, crushed
  • Juice of 1/2 a lime, or to taste
  • A shake of chilli sauce, i.e. Tabasco
  • A tablespoon of finely chopped coriander
  • 1 pinch Salt & freshly ground black pepper

Full preparation

  1. Score the chicken breasts deeply two or three times and add to a shallow dish. Sprinkle over the spices and thyme and season with a little salt and paper. Drizzle over the olive oil and rub the chicken all over, working the marinade well into the cuts. Set aside in the fridge to marinate for a couple of hours, overnight is fine if you have time.
  2. Make the guacamole by mashing the avocado in a bowl along with the rest of the ingredients. Season to taste with salt and pepper and chilli and mix until you have a desired consistency, smooth or a little lumpy. Set aside.
  3. Over a medium-low heat, add a little olive oil in a non-stick frying pan and fry the chicken on both sides until it is well cooked though – about 6-8 minutes on each side depending on thickness. Allow to cool a little and shred or chop into bite sized pieces.
  4. Lay out 3 tortillas on the worktop and scatter over the sweetcorn, tomatoes, and spring onions, along with the shredded chicken. Divide the cheese between the three tortillas and arrange the Pink Lady® apple slices on top.
  5. Take the remaining three tortillas and spread the crème fraiche evenly between them. Lay on top of the filled tortillas and press down firmly making a sandwich. Chill until need – up to 24 hours well wrapped in the fridge is fine – if you are cooking from cold you will need to add a couple of minutes to the cooking time.
  6. Over a medium high heat, add a little oil in a frying pan large enough to fit the quesadilla. When it is hot carefully lower in one of the quesadillas and fry for 4-5 minutes until it has crisped up. Using a fish slice, carefully flip over and fry for a further 2-3 minutes or so until crisp.
  7. Repeat with the other quesadillas, cutting into wedges when crisp. Serve whilst still warm.