Spicy Chicken Quesadillas with Bacon Jam and Smashed Avocado

Sun, 13 April 2025

• 2 chicken fillets skinned 
• 1 tablespoon Cajun Spice 
• 1 tablespoon oil 
• 2 Tortilla wraps medium  Size  10 inch 
• 2 avocado . peeled and smashed 
• ½ Red Onion Thinly Sliced 
• 4 tea spoons Lime Juice 
• 1 garlic clove peeled and minced 
• 1 cup Red cheddar and Mozzarella cheese grated 
• 100g Rocket Leaves 
• 2 Tablespoon Sour Cream   

• ½ lb Smoked bacon Diced 
• ½ lb Streaky Bacon Diced 
• 2 garlic Cloves 
• 1 medium Onion sliced 
• 3 Tablespoons Brown Sugar 
• 100g Maple Syrup 
• 50 ml Water 
• Pinch of black pepper 
• Pinch salt 

• 1 Tablespoon Chipotle Mayonnaise    
• 60 g Coriander herb 

• Marinade Chicken with oil and Cajun Spice and leave to rest in fridge for 1 hour 
• Next make bacon jam 
• Fry off onions and garlic in a saucepan with a little oil till soft and browned in colour   
• Add rest of ingredients and simmer for 30 minutes 
• Allow to cool and then blend to desired texture 
• Leave to cool and store in jar in fridge till needed 
• Next prepare Smashed Avocado mix by removing stone and peeling avocado 
• Once peeled, mash with a fork and add lime juice, minced garlic, salt and Pepper 
• Once combined store in fridge till needed       
• Remove Chicken Fillets from the fridge and place on a hot chargrilled pan to cook 
• Cook for 15 minutes on both sides until fully cooked 
• Once fully cooked sliced chicken and set aside 
• To assemble the Quesadilla, spoon some Bacon Jam on one tortilla wrap, layer this with some chicken pieces 
• Spoon some smashed Avocado on top of the chicken and   sprinkle some cheese and Red Onion on top of chicken 
• Next add some Rocket leaves and season with freshly cracked Black Pepper    
• Top this with another Tortilla wrap and press down slightly 
• Place Quesadilla into a medium hot non-stick pan and cook for 3 minutes until golden brown on each side 
• Turning once to make sure top and bottom is golden brown 
• When quesadilla is golden brown on both sides remove from pan and cut in to wedges and serve   
• Garnish each wedge with sour cream ,Coriander and chipotle Mayo and serve with a lime wedge