Chicken, chilli, and cheese quesadillas

Ingredients

For the quesadillas:

175g Cheddar, Monterey Jack or Colby cheese, thinly sliced

1 tbsp. chopped pickled jalapenos

85g shredded cooked chicken

12 corn tortillas, preferably white

60g unsalted butter

For the topping and salsa:

450g vine-ripened tomatoes (about 2 tomatoes)

¼ small red onion

2 to 3 tbsp. chopped coriander

Hot sauce such as chipotle or Mexican green chilli sauce to taste (½ tsp.)

Salt

1 avocado, halved, seeded, and sliced

Method

Chicken, chilli, and cheese quesadillas

1) Lay 6 tortillas on the work surface, and divide the cheese, jalapenos, and chicken among the tortillas. (Its best to leave about a 2-cm border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small pan. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns. 

2) While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste. 

3) Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.