By Mtina
Chicken & Red Pepper Hummus Quesadillas
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, 14 Nov 2023 21:02:07 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories638.3 kcal (32%)
Total Fat36.4 g (52%)
Carbs53.8 g (21%)
Sugars7.3 g (8%)
Protein28.3 g (57%)
Sodium469.6 mg (23%)
Fiber12.4 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Homemade Red Pepper Hummus
360gcan chickpeas
ned, drained
2red bell pepper
2garlic cloves
3 Tbsptahini
sesame paste
1juice from lemon
3 Tbspolive oil
1 tspcayenne
1 tspsmoked paprika
½ tspcumin
pepper
to taste
salt
to taste
Quesadillas
2 tspminced garlic
400gchicken breast
or tofu, or seitan, or mushrooms for vegetarian version
4tortillas
1avocado
sliced into thin slices
4 Tbspgoat cheese
croumbled
0.5red onion
sliced into thin stripes
Plating
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.
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.
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
Add the prepared quesadilla and enjoy!
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Notes
5 liked
1 disliked
Delicious
Go-to
Easy
Makes leftovers
Spicy