Quesadilla with Salsa mexicana and Guacamole


Makes 1 Quesadilla for 2 Portions:

2 soft Flour Tortillas
1 Chicken breast
1/3 Cup Corn
1/2 red Pepper, chopped
pieces of Jalapeno
grated Cheddar Cheese (for CH: Gauda works)
Salt Pepper
Chili powder
mild Paprika powder
Fennel Seeds, powdered
Coriander Powder
Sour Cream


1 Tomato
1 Tbsp. Tomato Puree
2 pieces of Jalapeno
1/4 Onion
1 Tsp. Vinegar
1 Tbsp. Brown Sugar


1/4 Avocado
1 Tbsp. Sour Cream
1 Squeeze Lime Juice
1/2 Chili without the Seeds


Preheat the oven to 200°C/400F

Make the Salsa by blending all the ingredients well with an electronic mixer. Start with the Onion, then add the rest.

Make the Guacamole: Puree the Avocado with Sour Cream, Lime Juice, Salt and pepper, Chopp the Chili and mix it with the Avocado paste.

Cut little pieces from the Chicken. Season it with Salt, Pepper, Paprika Powder, Chili Powder, Fennel Seed Powder and Coriander.
Cook the Chicken in a frying pan with some Oil until golden brown.

Take one Tortilla on a baking tray and cover it with Cheese, then the Chicken, sweet Pepper pieces, Jalapeno and Corn and finish again with Cheese. Lay the second Tortilla on top.
Bake it in the oven for about 5-7 minutes.


Serve with Salsa, Guacamole and Sour cream



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