Smoky Quesadilla Melts from ‘Deliciously Dairy Free’
Every week, we’re celebrating cookbooks that serve up tasty recipes with your health in mind. Below, we’ve chosen an excerpt from Deliciously Dairy Free by Lesley Waters (Hamlyn), which focuses on fuss- and lactose-free recipes for those who either can’t have or are trying to limit the amount of dairy in their diet. Try making the recipes at home and let us know what you think!
Photograph by Haarala Hamilton
Smoky Quesadilla Melts with Chicken, Cilantro & Avocado
Serves 4
A tortilla with a twist—tortillas sandwiched together with a bean, chicken, and cheese filling, and cooked until melting in the middle and golden on the outside.
8 flour tortillas
1 (15oz) can mixed beans, drained, rinsed, and patted dry
1 bunch of scallions, finely chopped 5 tablespoons good-quality store-bought mayonnaise
1 tablespoon whole-grain mustard
8oz cooked chicken breast, skinned and thinly sliced
1 (9½oz) jar chargrilled peppers in oil, drained and cut into chunky slices
1 bunch of cilantro leaves, coarsely chopped
1 large mild red chile, finely chopped
1 large ripe avocado, halved, pitted, peeled, and sliced
1 cup finely grated smoked cheddar-style soy cheese, finely grated
¼ cup olive oil
1 lime, cut into wedges
Pepper
Place 4 of the tortillas on a work surface.
Gently mix together the beans, scallions, mayonnaise, and mustard in a bowl. Season well with pepper and spread the mixture evenly over the tortillas.
Arrange the chicken and peppers over the top and sprinkle with the cilantro and chilli. Top with the avocado slices and finally sprinkle over the cheese. Top each with one of the remaining flour tortillas and press down well to sandwich together.
Heat a medium-size, nonstick skillet and add 1 tablespoon of the oil. Using a large spatula, carefully lift and place a filled tortilla in the hot pan. Place a medium-size plate on the top and gently push down.
Cook over medium heat for about 4–5 minutes, then remove the plate and quickly and carefully turn the quesadilla over—don’t worry if a little filling comes out; just push it back in! Cook for another 3–4 minutes, until dark golden and heated through. Remove from the pan and keep warm in a low oven while you repeat with the remaining quesadillas, using the remaining oil.
Cut each quesadilla into 4 wedges and pile on a serving board. Serve with the lime wedges
More summer appetizers to snack on:
