Ingredients:
For the marinade:
2 dollops Hellmann’s Light Mayonnaise (1 dollop is a level tablespoon of Hellmann's mayonnaise (15ml))
1 teaspoon dried chilli flakes
1 teaspoon dried oregano
2 garlic cloves
Pepper
For the quesadillas:
4 chicken thighs
8 cherry tomatoes (optional)
2 dollops Hellmann’s Light Mayonnaise (1 dollop is a level tablespoon of Hellmann's mayonnaise (15ml))
1 teaspoon dried chilli flakes
1 teaspoon dried oregano
2 garlic cloves
Pepper
For the quesadillas:
4 chicken thighs
8 cherry tomatoes (optional)
In a small bowl, mix together the mayonnaise, chilli
flakes, oregano and garlic. Season with pepper and spread over the
chicken thighs.
Cover with cling film and leave to marinate in the fridge for an hour, or longer if you have the time.
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.
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.
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.
Lay the quesadillas over
the BBQ and grill over a medium heat for 2-3 minutes on each side. Cut
into wedges and serve immediately.
Serve with lettuce.
