HOW TO MAKE: Quesadilla with Avocado Yogurt Dip
Quesadilla:
1 large sweet onion, sliced
2 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tbsp extra-virgin olive oil
salt, QB
1/2 cup water
3 chicken breasts, sliced
4 large tortilla wraps, sliced in half
2 cups cheddar cheese
Avocado & Yogurt Dip:
1 avocado
1/2 cup plain yogurt
1 bunch cilantro
1 lime, juiced
1 tsp salt
In a large frying pan, add olive oil, onion, bell pepper, salt, water, and cover with a lid. Remove once the vegetables are soft. In the same frying pan, add olive oil and chicken breasts. Add salt and brown on all sides until fully cooked.
To make your avocado & yogurt dip, use a hand blender and puree the avocado, yogurt, cilantro, lime juice, and salt.
Slice the large tortilla shells in half. Fill one side of each tortilla shell with a layer of cheese, peppers and onions, chicken, and another layer of cheese. Fold the other side of the tortilla shell over to close. In a dry hot frying pan, add the tortilla shells and cook until both sides are golden and crispy. Serve immediately.
Serves 4 people