Food + Me = Life

Change up dinner a bit with this tasty dish, Cumin and paprika seared chicken layered with hummus, cheese, spinach and red onion inside a toasty tortilla topped with avocado sour cream. Simple dinner but a tasty one for a mid night Mexican twist or a long weekend lunch treat this will be perfect to change things up.  I made 4 jumbo size quesadillas however you could use small wraps and get more if the family is bigger. I just used my frypan to toast but if you have a sandwich press they would be done in half the time.

Chicken and Black bean Quesadillas with Avocado Sour cream

Ingredients:
500gm chicken diced or sliced
2 tbsp. oil
1 tsp. garlic salt
1/2 tsp. pepper
2 tsp. paprika
2 tsp. cumin
1/2 tin diced tomatoes with oregano
1 tbsp. brown sugar
1 tin black beans in spring water, drained and rinsed
2 tbsp. coriander stalks
2 tbsp. fresh coriander leaf
2 cups cheese, grated
4 dsp. hummus, I used honey carrot
1/4 red onion, sliced
1 cup. baby spinach
1/2 avocado
125 gm sour cream
1 tbsp. sweet chili sauce
4 jumbo tortillas
Oil spray

Method:

1. In bowl combine chicken, garlic salt, pepper, cumin, paprika. Stir to combine and allow to marinate and develop flavour for 30minutes or overnight.
2. Heat fry pan over medium to high heat, add oil followed by chicken. Cook for 10 minutes and then turn, you want you chicken to brown nicely to develop flavour. Cook for a further 5 minutes and add the diced tomatoes and brown sugar and chopped coriander stalks, lower heat and simmer for 15 minutes stir in black beans.
3. Remove from fry pan and allow to cool slightly.
4. Time to assemble; Spread one dessert spoon of hummus over the wrap, sprinkle half wrap with cheese onion spinach and some fresh coriander leafs followed by 1/4 of the chicken mixture top with little more cheese. Fold over tortilla. repeat until all are ready to be cooked.
5. Heat fry pan over medium heat and spray with oil, place folded tortillas in and cook each side for 2 minutes until toasted. If you have a sandwich press this is perfect to use.
6. In bowl add sour cream, avocado and sweet chili sauce. Smash and stir to combine.
7. Cut quesadillas into 3 and top with avocado sour cream, sweet chili sauce and shredded iceberg lettuce.

Serves: 4 Jumbo quesadillas