Serves 4

Prep 30 mins (+ cooling time) | Cooking 35 mins

Ingredients

2 Coles RSPCA Approved Australian Chicken Breast Fillets

2 tbs (40ml) olive oil

1/2 cup (40g) desiccated coconut

2 tsp Dijon mustard

1/2 bunch spring onions, finely chopped

2 cups (220g) grated cheddar

1/2 bunch coriander, leaves picked

1 mozzarella ball, torn

4 jumbo tortillas

Sour cream, to serve

Guacamole

3 avocados, stoned, peeled, roughly mashed

1/2 red onion, finely chopped

1½ tbs finely chopped coriander (leaves and stems)

20g mild chilli, finely chopped

1 tbs lime juice

¼ cup (60g) sour cream

1 tbs ground cumin

1 tbs ground coriander

3 garlic cloves, crushed

Tabasco sauce, to taste

Method

1. Pre-heat oven to 180°C. Combine the chicken and half the oil in a roasting pan. Bake for 20 mins or until the chicken is cooked through. Set aside to cool slightly.

2. Meanwhile, to make the guacamole, combine the avocado, onion, chopped coriander, chilli, lime juice, sour cream, cumin, ground coriander, garlic and Tabasco in a medium bowl. Season with salt and pepper.

3. In a large bowl, place the cooked chicken, coconut, mustard and remaining oil. Use 2 forks to shred the chicken and mix well. Season. Add the spring onion, cheddar and coriander leaves and mix well.

4. Lightly grease a large non-stick frying pan. Add 1 tortilla and spread with half the chicken mixture. Top with half the mozzarella and another tortilla. Press down gently. Place over medium-low heat. Cook for 2-3 mins over medium-low heat. Flip quesadilla and cook for a further 2-3 mins or until heated through. The cheese inside should be stringy. Transfer to a plate and cover to keep warm. Repeat with the remaining tortillas, chicken mixture and mozzarella.

To serve

Cut the quesadillas into quarters. Serve with the guacamole and sour cream.