Avocado & Miso Dressing w/ Chicken Quesadillas

This is a multi use dressing as it will depend on the consistency you make it as to its use. Here I have used it as a dip so have left it quite thick. If you want to have it as a dressing for a chicken salad then add some water till you get to a more fluid type consistency.

The flavours in this dressing pair so well with chicken that I know you will come up with a multitude of menu ideas to use it with.

Ingredients

Dressing:

2 avocados, peeled and seed removed

1 tsp sweet miso paste

2 tbs oil

2 tsp honey

1 lemon, juiced

2 garlic cloves, peeled

1/2 tsp black pepper

add water to the consistency you are wanting – none for a dip consistency. 2-4 tbs for a dressing

Quesadillas:

4 tortillas

2 cups cooked chicken

2 leaves of silverbeet, finely slice or handful of baby spinach, roughly chopped

1/2 cup gouda cheese

1/2 cup tasty cheddar cheese

1 tsp aleppo chilli flakes

1 lime

Method

For the dressing…

Place all the ingredients for the dressing, except the water, into a food processor or blender and blitz till forms a rough paste.

Taste and adjust as needed, you may want more lemon or sweetness so add a little more honey.

Adjust the consistency as needed. Leave as is for a dip to use in this recipe or add a little water, stirring as you go till you get to a dressing consistency for salads.

Cover with cling film to ready to use

For the quesadillas…

Mix the two cheese together and set aside.

Have the spinach and chicken ready and set aside.

Heat a skillet or frypan to medium and place in a tortilla add a 1/4 cup of the cheese, top with 1 cup of chicken and sprinkle over the aleppo pepper and half of the spinach/silverbeet. Top with another 1/4 cup of cheese.

Keep an eye on the base of the tortilla so it doesn’t burn and when ready (cheese has melted on the bottom) carefully turn over and continue to cook till the cheese on that side has melted.

Remove and keep warm while you make the second quesadilla.

To serve…

Slice the quesadillas into quarters and then top with the Avocado and Miso Dressing and squeeze of some lime.

Avocado & Miso Dressing w/ Chicken Quesadillas

Avocado & Miso Dressing w/ Chicken Quesadillas
Author: 
Recipe type: Lunch
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Dressing:
  • 2 avocados, peeled and seed removed
  • 1 tsp sweet miso paste
  • 2 tbs oil
  • 2 tsp honey
  • 1 lemon, juiced
  • 2 garlic cloves, peeled
  • ½ tsp black pepper
  • add water to the consistency you are wanting – none for a dip consistency. 2-4 tbs for a dressing
Quesadillas:
  • 4 tortillas
  • 2 cups cooked chicken
  • 2 leaves of silverbeet, finely slice or handful of baby spinach, roughly chopped
  • ½ cup gouda cheese
  • ½ cup tasty cheddar cheese
  • 1 tsp aleppo chilli flakes
  • 1 lime
Instructions
For the dressing…
  1. Place all the ingredients for the dressing, except the water, into a food processor or blender and blitz till forms a rough paste.
  2. Taste and adjust as needed, you may want more lemon or sweetness so add a little more honey.
  3. Adjust the consistency as needed. Leave as is for a dip to use in this recipe or add a little water, stirring as you go till you get to a dressing consistency for salads.
  4. Cover with cling film to ready to use
For the quesadillas…
  1. Mix the two cheese together and set aside.
  2. Have the spinach and chicken ready and set aside.
  3. Heat a skillet or frypan to medium and place in a tortilla add a ¼ cup of the cheese, top with 1 cup of chicken and sprinkle over half of the spinach/silverbeet, finally top with another ¼ cup of cheese.
  4. Keep an eye on the base of the tortilla so it doesn’t burn and when ready (cheese has melted on the bottom) carefully turn over and continue to cook till the cheese on that side has melted.
  5. Remove and keep warm while you make the second quesadilla.
To serve…
  1. Slice the quesadillas into quarters and then top with the Avocado and Miso Dressing and a squeeze of lime.

 

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