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Luke Mangan's quesadillas

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Easy to make, these quesadillas are packed with shredded chicken, mozzarella and served with creamy guacamole.

  • Serves4
  • Cook time35 minutes
  • Prep time30 minutes


  • 4 jumbo tortillas
  • 2 Coles RSPCA Approved Australian Chicken Breasts Fillets
  • 2 tsp Dijon mustard
  • 1/2 cup (40g) desiccated coconut
  • 2 tbsp (40ml) olive oil
  • 2 cups (220g) grated cheddar
  • 1 mozzarella ball, torn
  • 1/2 bunch spring onion, finely chopped
  • 1/2 bunch coriander, leaves picked


  • 3 avocados, stoned, peeled, roughly mashed
  • 1/2 red onion, finely chopped
  • 1 1/2 tsp finely chopped coriander (leaves and stems)
  • 20g chopped mild chilli, finely chopped
  • 1 tbsp fresh lime juice
  • 3 tbsp sour cream
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 3 cloves garlic, crushed
  • Tasbasco sauce, to taste
  • Sour cream, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat 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. Step 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. Step 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. Step 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.
  5. Step 5

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