Finn-Erik Cooks - Smokey quesadillas

Recipe below video.

Four quesadillas you need:

• 5 chicken thighs, with the bone taken out
• 200 grams of dry salted bacon
• 2 dl chicken stock
• Fresh tortillas, I use Como Mexico
• A block of English cheddar
• 2 avocados
• 1 red onion
• 1 lime
• 1 red chili
• Light sour cream, I use the one from Røros Meieriet
• Fresh cilantro
• 1 ts curry powder
• 1 ts cumin powder
• Smoked sea salt, I use the one from Arctic Salt
• 1/2 dl soy sauce

Start out by slicing the bacon finely. Roast in oven at 200 degrees Celcius for about 15 minutes. You're looking for that super crisp crunch. Strain on kitchen paper when done.

Make the guacamole.
Use ripe avocados, or you will struggle to get this propper. 
Get the avocado meat out and into a bowl. Crush using a fork.
Finely chop 1/2 red onion and some red chili pepper. Add a pinch of smoked sea salt and ground black pepper. Squeeze the juice of 1/2 lime in there and mix well. Cover and set in fridge until serving.

Slice the chicken into cubes and roast in a hot pan using olive oil. Once you have a nice brown colour add chicken stock, soy sauce, curry and cumin. Cook without a lid until most of the liquid is gone. You wanna see a nice shiny coating around the chicken pieces. 

Shred the cheddar and finely chop 1/2 red onion and some cilantro.

Assemble the quesadilla by adding all the good stuff on half of the tortilla.
​Start out with chicken, onion, cilantro, smokey bacon and finish with cheddar.

Fold it in half and press it just a touch. Fry in dry pan using medium heat. I use 5 out of 9 on my stove. Flip it once you have the nice crust.

Once the cheese has melted and you have your crust, you're all done.
Cut in half and serve with generous amounts of guacamole and some sour cream on top.
​Enjoy :)