Brazilian Chicken, Mozzarella and Guacamole Quesadillas

Just to let you know, this post was written before I went fully paleo to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

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.

quesadillas with guacamole brazilian chicken and mozzarella 1

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
Serves 1
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?