Chicken Quesadilla with Peruvian Avocado Salsa

Dice the red onion and garlic. Slice the peppers and cut the chicken into bite-size pieces. Place a frying pan over medium heat and add a small knob of ghee or a splash of olive oil. Add the onion and peppers and cook gently until softened and lightly caramelised. 
Add the chicken, garlic, cumin, smoked paprika and chilli flakes. Season with salt and pepper and cook until the chicken is golden, juicy and cooked through. 
Remove from the heat and fold through the sliced spring onions. 

Step 2 - Make the Peruvian avocado salsa 

Thinly slice the spring onion. Dice the avocado and tomato, finely chop the chilli, and roughly chop the coriander. 
Add to a bowl with lime juice, a generous squirt of fu:di Peruvian Chilli Sauce, salt and pepper. Gently fold to keep the salsa chunky and fresh. 

Step 3 - Build the quesadillas 

Lightly grease a non-stick pan and warm over medium-low heat. Lay a tortilla in the pan and scatter grated cheddar evenly across the surface. Spoon the warm chicken mixture over one half of the tortilla. 

Step 4 - Toast and melt 

Fold the tortilla over and cook gently until the base is golden and crisp and the cheese has melted. Flip carefully and toast the other side until evenly golden. 
Repeat with the second tortilla. 

Step 5 - Slice and finish 

Rest briefly, then cut each quesadilla in half. 

Serve!

Serve hot with a generous spoon of Peruvian avocado salsa. Crisp tortilla, molten cheese, smoky spiced chicken and fresh, zingy heat in every bite.