Combining different styles and cultures in meals is a great way to bring creativity to your diet. This is a fusion dish where Mediterranean-inspired hummus meets Latin quesadillas for a flavorful taste explosion your guests are sure to love.
- ¼ cup roasted red pepper hummus
- 10 oz chicken breast
- 1 piece whole portabella mushroom caps
- 4 whole 100-calorie multi-grain tortilla
- 4 tbsp goat cheese
- ½ cup red onion, diced
- 2 tbsp garlic, minced
- Spray a nonstick skillet with coconut oil spray, and set on medium-high heat.
- Sear 1 tablespoon minced garlic in the skillet, then toss in chopped mushrooms. Sear and cook for about 3 minutes, stirring quickly with a spatula so that the mushroom does not completely wilt. Set aside in a separate bowl.
- Sear 1 tablespoon minced garlic in the skillet, then toss in chicken breast. Cook the chicken for about 12-15 minutes or until the meat is white when cut and the juices run clear. Set aside in a separate bowl.
- Thinly slice red onions, chop up fresh cilantro, and remove the pit from the avocado and cut into thin slices.
- Spread about 2 tablespoons (1/8 cup) of red-pepper hummus on each wheat tortilla.
- On one side of each tortilla, add half of the chopped chicken breast or half of sautéed mushrooms), a few red onion slices, 1 tablespoon goat cheese, 1/4 of an avocado, and fresh cilantro.
- Fold the quesadilla in half.
- Spray a nonstick skillet with coconut oil and set on medium heat. Allow the skillet to heat up.
- Add the quesadilla to the skillet and cook for about 2 minutes on each side. Be sure to press down on the quesadilla using a spatula so that it flattens out.
- Remove from the skillet and enjoy with fresh pico de gallo, Greek yogurt, or salsa.