• 200ml Sunflower oil
• 1 egg
• 1 garlic clove
• Juice of 1 lime
• Pinch of salt & pepper

Method

1. Warm the oven to 100º/90º fan.
2. Mix all the spices together in a small dish.
3. Cover a chopping board with a layer of cling film and scatter on half the spice mix.
4. Butterfly the chicken breasts and place on top of the spice mix. Top the chicken with the remaining spice mix and cover with a layer of cling film.
5. Use a rolling pin, evenly flatten and tenderise the chicken. Adding the spices this way ensures the chicken absorbs the flavours fully. Place on a dish with any excess spices and set aside.
6. Make up a foil parcel for the flatbreads ready to place in the oven to warm up for a few minutes before assembling the burgers.
7. Thinly slice the jalepeños and red onion into rings and set aside.
8. Heat the olive oil in a frying pan until it is smoking hot. Add both the chicken breasts and any excess spices and fry for a few minutes on each side or until throughly cooked. The chicken will take on a "blackened" appearance due to the spices.
9. Take the pan off the heat and cut the chicken breast in half, add a slice of cheese between the breasts and top with one more slice. Repeat this process for the second breast.
10. Place both breasts uncovered in the oven to keep them warmed and to gently melt the cheese.

To make the Lime Mayo

1. Using the Dualit Hand Blender, in the large beaker add the sunflower oil, egg, chopped garlic and pinch of salt and pepper.
2. Place the blender shaft at the bottom of the beaker and blend until the liquids begin to emulsify. This will take 10-20 seconds. Once the liquid had thickened and begun to turn white, raise the blender shaft up towards the top of the beaker until all the liquid is thickened.
3. Add the lime juice and continue to blend for another minute until fully combined.

To assemble the quesadillas

1. Remove the flatbreads or naan from the oven and place on a server board or large plate.
2. Spread a generous amount of the Lime mayo over the flatbread.
3. Add the onion rings and jalepeño peppers on top of the mayo
4. Place the chicken breast on one of the flatbreads. Drizzle a little more lime mayo on the top with extra onions if preferred, then cover with another flatbread to create a "sandwich".
5. Place a few small servings of the jalepeno, onions and lime mayo on the side for dipping.
6. Squeeze a little extra lime juice over the quesadilla just before serving.
7. Spread some avocado smash on one side of the quesadilla, or serve as an extra side and with a few salad leaves.

Top tips...

• 2 large chicken breasts will make two double quesadillas, for a single quesadilla cut in half for 4 servings.
• It's important that when making the mayo with the blender shaft to NOT lift up the blender until the emulsifying process has begun. Alternatively, the mayo can be made in the chopping beaker attachement of the Hand Blender by slowly dripping in the oil through the feeder tube.
• Keep the sunflower oil at room temperature, if it is too warm, it will affect the mayo consistency.
• Make up a breadcrumb spice mix and coat the chicken before frying. Dip in a little egg to ensure the mix sticks to the chicken.
• Make this recipe totally homemade by having a go at making our Garlic and Coriander flatbreads to wrap your chicken in.