Once I'd tried Encona's Brazilian BBQ sauce I started to get quite hooked on it. Especially with chicken.
You'll remember the Brazilian chicken legs with coriander and lime rice I made a little while back - well I loved the sauce so much I just kept buying chicken thighs and sloshing it all over them before roasting. Inevitably, I ended up with quite a few leftovers. And this was the best way I could think of using them all up.
You don't have to consider this recipe with only the Brazilian marinade (although it's spiciness is oozily tempered by the mozzarella and cool, creamy guac) - any leftover roasted chicken will do. Try it with jerk chicken, Mexican fajita-type spice rubs - my tongue tingles when I think of a trendy garam masala version of this, too.
But anyway. I've wittered on enough. Here's how you do it.
Brazilian Chicken, Mozzarella and Guacamole Quesadillas
1 tsp olive oil
1 plain tortilla wrap
handful of leftover chicken that's been cooked in the marinade of your choice
1 small avocado, peeled and stoned
juice of half a lime
small handful fresh coriander leaves
pinch of salt
small handful grated mozzarella
Get out a griddle pan and place it on a medium heat. Brush with a little olive oil.
Lay out the tortilla wrap and sprinkle two-thirds of the mozzarella over one half, then flake over the cooked chicken. Quickly make up the guacamole by mashing the avocado with the lime juice, coriander and a pinch of salt and spread this over the top of the chicken. Sprinkle over the remaining mozzarella.
Fold the tortilla over, to make a half-moon shape and carefully lay it down on the griddle pan. Leave it there for about 2 minutes, by which time you should have those distinctive score-lines on one side, and the cheese will be melted. Flip over, and griddle for a few minutes on the other side, until the cheese has melted, the tortilla is crisp and the chicken is heated through.
Transfer the quesadilla to a board and chop into wedges. Eat immediately.
What do you think? Fancy one?