Looking for a quick and balanced lunch that you can prepare in a few minutes? This quesadilla with shredded chicken, vegetables and melted cheese is the perfect choice when the school and work rush has started. Add a simple avocado-basil dip for freshness and healthy fats. A great meal that will fill you up, please you and won't take too much time.
Ready in 20 minutes
Portion 1
Difficulty simple
Ingredients
To the quesadilla:
- 1 large tortilla (approx. 65 g)
- 100 g chicken breast (cooked and torn)
- ½ shallot (approx. 20 g)
- ½ red pepper or zucchini (approx. 50 g)
- 80 ml tomato passata
- 30 g grated cheese (cheddar / mozzarella / gouda)
- 1 teaspoon olive oil (5 g)
- salt, pepper
For avocado-basil paste (lasts for another day):
- 1 whole avocado
- juice of ½ lime
- handful of fresh basil
- salt, pepper
- ice cube
- optional: a piece of shallot or garlic
Method
- Heat a little oil in a pan, fry finely chopped shallots and peppers (or zucchini). Add the torn meat, tomato passata and season to taste. Let it cook briefly to combine the flavours.
- Put a layer of cheese on half of the tortilla, then the chicken mixture, some cheese again and cover with the other half of the tortilla. Fry in a dry pan on both sides until the cheese is melted and the tortilla is crispy.
- In the meantime, prepare a paste of avocado, lime juice, basil, salt, pepper and possibly garlic or shallots (blend until smooth).
- Cut the quesadilla into triangles and serve with avocado-basil paste as a dip.
Tips and tricks
- You can vary the mix - combine with corn or black beans for a tex-mex twist.
- If you like a spicier taste, add chilli flakes or a few drops of sriracha to the mix.
- The avocado paste can be softened with a spoonful of white yoghurt.
Nutritional information
| Nutritional values | the whole recipe |
| Protein | 45 g |
| Carbohydrates | 40 g |
| Fats | 31 g |
| cal | 610 kcal |
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