Name: Chicken, chilli and cheese quesadillas
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: For the quesadillas; 12 corn tortillas, preferably white; 175g Cheddar, Monterey Jack or Colby cheese, thinly sliced; 1 tbsp chopped pickled jalapenos; 85g shredded cooked chicken; 60g unsalted butter; For the salsa and topping; 450g vine-ripened tomatoes (about 2 tomatoes); 1/4 small red onion; 2 to 3 tbsp chopped coriander; Hot sauce such as chipotle or Mexican green chili sauce to taste (about 0.5 tsp); Salt; 1 avocado, halved, seeded and sliced