Prep Time
Cook Time


  • 1 Broccolini®
  • 4 Qukes® baby cucumbers
  • 2 1/2 tbs olive oil
  • 3 tbs Mexican spice blend or taco seasoning
  • 600g chicken breast fillets, thinly sliced crossways
  • 1 red onion, cut into thin wedges
  • 8 flour tortillas
  • 3/4 cup chilli mayonnaise (see tip)
  • 1 1/2 cups tasty cheese, grated
  • 1 1/2 cups mozzarella, grated
  • olive oil cooking spray
  • 1 avocado , diced
  • 2 tbs coriander, chopped


  1. Preheat oven to 220°C fan forced. Arrange Broccolini® in a large roasting pan. Drizzle with 1 tablespoon of oil and sprinkle with 1 tablespoon of Mexican spice. Turn to coat. Roast for 8 minutes until almost tender. Combine the remaining oil and remaining Mexican spice in a bowl. Add chicken and onions, stir to coat.
  2. Heat a non-stick frying pan over medium heat. Cook the chicken and onions in two batches for 3-4 minutes until chicken is just cooked though.
  3. Place 4 tortilla on a board. Spread a little mayonnaise over each tortilla. Arrange chicken and onions on one half of each tortilla. Top with Broccolini®, tasty and mozzarella cheese. Fold over to enclose filling. Reduce oven to 180°C fan forced.
  4. Preheat a sandwich press. Spray both sides of the quesadillas lightly with oil. Toast 2 quesadillas at a time for 3-4 minutes until golden. Remove to a tray and keep warm in the oven while cooking remaining quesadillas.
  5. Meanwhile, combine the Qukes®, avocado and coriander. Serve quesadilla topped with Qukes® salsa and remaining chilli mayo.

Tip: Chilli mayonnaise is available from supermarkets, or you can make your own by combining 2/3 cup mayonnaise with 1-2 tbs chilli sauce.