Chicken And Avocado Quesadilla – a delicious recipe with Mayonnaise, chilli, oregano, garlic, chicken thighs, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, mix together the mayonnaise, chilli flakes, oregano and garlic. Season with pepper and spread over the chicken thighs.
2
Cover with cling film and leave to marinate in the fridge for an hour, or longer if you have the time.
3
Meanwhile, finely chop the cherry tomatoes and avocado. Stir through the sweetcorn and the rest of the mayonnaise. Season with black pepper and the lime juice.
4
Once marinated, BBQ the chicken over a medium heat for about 15 minutes, turning frequently. Remove from the heat and allow to cool for a few minutes before chopping roughly and stirring through the quesadilla mixture.
5
Spread the mixture evenly across half of each tortilla, sprinkle with grated cheddar and fold over the empty half of the tortilla, pressing down firmly.
631
kcal
Calories
47
g
Fat
26
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 Hellmann''s Light Mayonnaise dollops*, 1 teaspoon flakes dried chilli, 1 teaspoon dried oregano, 2 garlic cloves, and more.
Yes, Chicken And Avocado Quesadilla falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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