Kimchi Garlic Chicken Quesadillas with Avocado Cream Recipe by Jamie Oliver

This Jamie Oliver Kimchi Garlic Chicken Quesadillas with Avocado Cream Recipe is a fast fusion favourite: crispy tortillas filled with juicy garlic chicken, tangy kimchi and melty mozzarella, finished with fragrant garlic–chive butter and a cool avocado dip. Ready in about 25 minutes, it is perfect for a bold, flavour-packed weeknight dinner.

Crispy pan-fried quesadillas filled with spiced garlic chicken, melty mozzarella and punchy kimchi, finished with garlic–chive butter and a smooth avocado cream.
Serves: 2
Total time: ~25 minutes

Ingredients

Spiced chicken

• 4 boneless, skinless chicken thighs (about 360 g total)
• 1 tsp (3 g) garlic powder
• 1/2 tsp (1 g) chilli powder
• 1 tsp (2 g) medium curry powder
• 1 tbsp (15 ml) light soy sauce
• 1/2 tsp (2 g) MSG (optional)
• 1/2 tsp (2 g) granulated sugar
• 2 tbsp (30 ml) olive oil, divided

Quesadillas

• 2 large wheat tortilla wraps (about 60 g each)
• 120 g mozzarella cheese, coarsely grated
• 200 g kimchi, drained and finely chopped
• 1 small onion (about 80 g), finely diced

Garlic–chive butter

• 56 g unsalted butter
• 1 tsp (2 g) paprika
• 2 garlic cloves (about 6 g), finely chopped
• Small bunch fresh chives, finely sliced
• Small bunch fresh coriander (cilantro), chopped
• 1 lime, cut into wedges

Avocado cream

• 2 ripe avocados (about 300 g flesh), cubed
• 45 g sour cream
• Small bunch fresh coriander
• Juice of 1 lime (about 30 ml)
• Pinch of salt
• 1–2 tbsp (15–30 ml) water, as needed

Method

1. 1. Season the chicken:
      Put the chicken thighs in a bowl with the garlic powder, chilli powder, curry powder, light soy sauce, MSG (if using), sugar, a pinch of salt and pepper, and 1 tbsp of the olive oil. Toss well to coat evenly and set aside.
   2. Make the avocado cream:
      In a blender or food processor, combine the avocado flesh, sour cream, coriander, lime juice, a pinch of salt and 1 tbsp of water. Blend until smooth, adding a little more water if needed for a soft, spoonable texture.
      Transfer to a serving bowl and chill.
   3. Cook the chicken:
      Heat the remaining 1 tbsp olive oil in a large frying pan over medium–high heat. Add the marinated chicken and cook for about 3–4 minutes on each side, until browned and cooked through. Remove to a board, rest briefly, then chop into small pieces.
   4. Assemble the quesadillas:
      Lay one tortilla on a board and cover one half with half of the grated mozzarella. Top with half of the chopped chicken, kimchi and onion. Fold the empty half of the tortilla over the filling to form a half-moon shape. Repeat with the second tortilla and remaining filling.
   5. Make the garlic–chive butter:
      In the same pan over medium heat, melt the butter. Stir in the paprika and chopped garlic and cook gently for 1–2 minutes until fragrant, then remove from the heat and stir in the sliced chives.
   6. Pan-fry the quesadillas:
      Return the pan to medium heat and add a thin layer of the flavoured butter. Place both folded quesadillas in the pan with the cheese side down and cook for about 2 minutes, gently pressing with a spatula, until golden and the cheese starts to melt. Flip, add a little more butter if needed and cook for a further 2 minutes, until crisp and golden on both sides.
   7. Serve:
      Transfer the quesadillas to a board and cut each into 2–3 wedges. Arrange on plates, spoon over some of the remaining garlic–chive butter, sprinkle with chopped coriander and serve with lime wedges and the avocado cream on the side.

Nutrition (approximate, per serving)

Calories: ~1300 kcal; Protein: ~63 g; Carbohydrates: ~55 g; Fat: ~95 g;
Fibre: ~12 g; Sugars: ~10 g.