Good morning all

So this morning I woke up easy & care free, lunch for today was already sorted out last night. I love that feeling of organization I call it a : “Quesadilla”. Simple to create a filling lunch & OMG they insanely healthy. And that is what we looking for a healthier , happier , year 2017!

I make quesadilla’s with Whole-wheat store bought tortilla’s. They quick & easy to use, plus no one in your family will even notice or be able to taste the difference. Unlike other carbohydrates in whole-grain foods they break down more slowly & store as fat. Whole-wheat tortilla’s are a healthy carbohydrate-rich food because they are low in fat, sodium and simple sugars and high in fiber. So they pretty good for you!

Chicken & Spinach Quesadilla

Serves: 4

Ingredients:

3 chicken fillets cubed

150gr spinach leaves

3 tortilla wraps

1/2 onion diced

2 cloves garlic finely chopped

5ml portuguese spice

3ml ground cumin

3ml ground coriander

5ml chilli flakes

3ml aromat

3ml lemon pepper

30ml extra virgin olive oil

30ml chilli sauce

30ml mayonnaise

1/2 cup grated cheese (gouda/mozarella/add pieces of feta also if you like)

oregano

salt

for the Béchamel sauce(white sauce):

15ml butter

15ml flour

+/-100ml milk(depends on the thickness of the sauce)

salt

pepper

Method:

1. Marinate the cubed chicken in portugese spice, cumin, coriander, chilli flakes, aromat, lemon pepper, salt & set aside.
2. De-stem the spinach leaves & blanch(boil for 5mins) in a pot of boiling hot water.
3. In a separate pot add olive oil, sauté onions with garlic brown, add the chicken with the chilli sauce & a little water to cook without burning.
4. Make the Béchamel sauce in a sauce pan on medium heat melt the butter, add flour to form a paste until cooked, take of the heat & whisk in the milk. Whisk until a thick sauce forms & season.
5. Once the spinach is blanched, place in a colander & pour cool water to stop the cooking process.
6. Chiffonade the spinach leaves & add to the Béchamel
7.   Spray a baking pan with non-stick cooking spray place the 1st tortilla spread 15ml mayonnaise, add the chicken, topped creamy spinach, cheese & oregano.
8. Place the 2nd tortilla spread 15ml mayonnaise, add the chicken, topped creamy spinach, cheese & oregano.
9. Place the last tortilla on top & cover with foil.
10. Grill in the oven for 15mins.
11. With a pizza cutter divide into 4
12. Serve with a chilli sauce to dip.

Bon Appetit!

Chef Tasneem Saith