Chicken & Red Pepper Hummus Quesadillas

Name: Chicken & Red Pepper Hummus Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican, Latin American, American
Ingredients: 360g canned chickpeas (drained); 2 red bell pepper; 2 garlic cloves; 3 tbsp tahini (sesame paste); juice from 1 lemon; 3 tbsp olive oil; 1 tsp cayenne; 1 tsp smoked paprika; 1/2 tsp cumin; pepper to taste; salt to taste; 2 tsp minced garlic; 400g tofu, or chicken breast, or seitan, or mushrooms; 4 tortillas; 1 avocado (sliced into thin slices); 4 tbsp goat cheese (croumbled); 1/2 red onion (sliced into thin stripes); 2 handfull of lambs lettuce (or other salad of choice, washed); 2 handfulls of cherry tomatoes (washed nd cut in half); 1 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; salt to taste; pepper to taste

12 steps

Prep:15minCook:30min

A very tasty and somewhat different take on a tortilla that mixes Mexican and middle eastern cuisine. A surprisingly great blend of flavours that work together effortlessly. I encourage you to try it out - you will not regret it! You can assemble a few tortillas extra and store them in plastic foil for a day or two in the fridge. When you're ready to eat them - just to the Serving section steps and enjoy your yummy tortillas!

Updated at: Tue, 21 Jan 2025 14:15:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories588.8 kcal (29%)

Total Fat34.5 g (49%)

Carbs55.8 g (21%)

Sugars8 g (9%)

Protein21.1 g (42%)

Sodium624.3 mg (31%)

Fiber12.8 g (46%)

% Daily Values based on a 2,000 calorie diet

Instructions

Homemade Red Pepper Hummus

Step 1

Set oven to broil.

Step 2

Place red bell peppers on a baking sheet and roast in the oven for about 15 minutes. Turn the bell peppers over after 7 minutes so they are roasted on the other side.

Step 3

Allow the bell pepper to cool down slightly. Chop the stem off the bell pepper and peel/remove the skin.

Step 4

Toss the rosted paprika and all the ingredients for the hummus in blender. Blend on high-speed until you are left with a creamy, smooth consistency. Season with sea salt & pepper to taste.

Step 5

Store the hummus in an airtight container and keep it in the refrigerator if you will not going to use it all at once.

Quesadillas preparation

Step 6

Spray a nonstick skillet with coconut oil spray and set on medium-high heat.

Step 7

Sear 1 tablespoon of minced garlic in the skillet, then toss in the chicken. Cook for about 12-15 minutes. Once cooked slice into stripes and set aside for assembly.

CooktopHeat

Frying Pan

Step 8

Divide the red pepper hummus to 4 tortillas, and spread it.

Step 9

On one side of the tortilla, add some of the sliced chicken breast, a few red onion slices, one tablespoon of crushed goat cheese, and some avocado slices. Fold the quesadilla in half. NOTE: At this stage, you can decide if you are going to eat all the tortillas or you want to store some for later in the fridge Just wrap prepared tortillas in plastic foil and store for a day or two.

Serving

Step 10

Add the quesadilla to the preheated skillet and cook on medium-high for about 2 minutes on each side.

CooktopHeat

Frying Pan

Step 11

Put a handful of salad on 1 side of the plate. Gently place handful of cherry tomatoes on top of that. Season with some olive oil, balsamic vinegar and salt and pepper.

Step 12