Quesadillas with Burrito Rice Filling, Pulled Chicken and Guacamole

Ingredients

• 300 g chicken breast fillet
• 2 cloves garlic
• 3 tbsp olive oil
• 0.5 tsp smoked paprika powder
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 50 ml Vegetable broth
• 2 tbsp tomato paste (30 g)
• 1 chili pepper
• 2 Avocados
• 2 tbsp Lime juice
• 2 packs reis‑fit Express Burrito Bowl rice
• 1 red bell pepper
• 50 g cheddar cheese (45% fat in whole milk)
• 8 whole wheat tortillas
• iodized salt (with fluoride)
• black pepper

Instructions

1. 1.

   Pat chicken breast fillets dry. Peel and chop one clove of garlic. Mix oil with garlic, smoked paprika, coriander and cumin. Briefly marinate the chicken with this mixture. Heat a pan and sear the chicken for 5 minutes over high heat while turning it. Add vegetable broth and simmer gently for about 10 minutes. Remove the chicken, let it cool slightly, then shred it with a fork. In the same pan stir the remaining broth with tomato paste to make a sauce. Return the shredded chicken, mix with the sauce, and season with salt and pepper.

2. 2.

   While the chicken simmers, prepare the guacamole: wash the chili pepper, halve it lengthwise, remove seeds and chop. Peel and finely chop the second clove of garlic. Halve the avocados, peel them, remove the pits and scoop out the flesh. Blend the avocado flesh with lime juice and garlic until smooth. Fold in the chopped chili pepper, season with salt and pepper, and refrigerate.

3. 3.

   Squeeze gently the reis‑fit Express Burrito Bowl rice packs, open them, put the contents into a pan and warm with 2 tbsp water for 2 minutes over low heat. Halve the red bell pepper, remove seeds, wash and dice it. Grate the cheddar cheese.

4. 4.

   In a pan, toast one tortilla on one side over low heat until golden brown in about 2 minutes. Sprinkle cheese on it and spread some burrito rice, pulled chicken and bell pepper cubes. Cover with a second tortilla and flip carefully. Toast for another 2–3 minutes until golden brown. Remove from the pan and cut into pieces. Keep the quesadillas warm in the oven if needed. Repeat to make four quesadillas and serve topped with guacamole.