Chicken, Pine Nut, and Avocado Puree Quesadillas

Ingredients

• 2 tbsp pine nuts
• 1 Red Onion
• 1 Garlic clove
• 300 g chicken breast fillet
• Salt
• ground pepper
• 1 bell pepper
• 150 g Mushrooms
• 2 tbsp olive oil
• 40 g black bean puree (jar)
• Cayenne pepper
• a pinch cumin
• 4 tortilla sheets
• 120 g shredded mixed cheese (Cheddar and Manchego)

Instructions

1. 1.

   Wash the chili, cut it lengthwise, deseed, and finely dice the flesh. Rinse the coriander leaves, pluck them off the stems, and chop finely. Halve the avocados, peel, remove the pit, and loosen the flesh from the skin. Blend with lime juice and crème fraîche until smooth. Mix in the chili and chopped coriander, season the guacamole with salt and pepper, transfer to a small bowl, cover with cling film, and refrigerate until serving.

2. 2.

   Toast the pine nuts in a dry pan until fragrant and golden brown, then remove immediately and let cool.

3. 3.

   Peel and finely dice the onion and garlic. Wash the chicken breast fillet, pat dry, slice into strips, season with salt and pepper. Wash, trim, and dice the bell pepper. Clean the mushrooms and slice thinly.

4. 4.

   Heat 1 tbsp oil in a pan and sauté the chicken strips for about 3 minutes while turning, then remove from the pan. Add another tbsp oil to the pan and cook the onion, garlic, and bell pepper cubes until softened. Add the mushrooms and cook together for about 2 minutes. Return the chicken strips, add the black bean puree and pine nuts, season with salt, cayenne pepper, and cumin.

5. 5.

   Warm each tortilla sheet in a non-stick pan without oil for about 30 seconds per side. Spread one-quarter of the filling on one side, sprinkle cheese over it, fold the free side over the top, then place on a plate or serving platter and serve with guacamole.