Chicken quesadillas with avocado-lime dip & Beemster® 30+ Young Belegen by At Jannie's table

Main course. 2 persons. Preparation 25 min.

Ingredients

• 4 tortilla wraps
• 2 chicken disc fillets (approx. 250 gr)
• 1 red bell bell pepper
• 1 red onion 
• 2 cloves of garlic 
• 70 gr corn
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 1/2 tsp chili powder
• 6 slices Beemster 30+ Jong Belegen
• 1 avocado
• Juice and rasp of half a lime 
• 5 sprigs of parsley

Prepare

1. Cut the chicken disk fillet and bell bell pepper into thin strips. Cut the red onion into half rings and squeeze the garlic. Drain the corn.
2. Heat a dash of oil in a pan. Fry the chicken strips for 6-8 minutes. Then add the herbs, bell bell pepper and red onion. Fry for another 5 minutes. Add the garlic and corn and fry 2 more minutes. Season to taste with salt and pepper.
3. Meanwhile, put the avocado, lime zest, lime juice, parsley and a splash of water in a chopper. Add some cottage cheese, if necessary. Season to taste with salt and pepper. Blend until a smooth dip forms. 
4. Spread the cheese slices and chicken mixture over half of the tortilla wrap. Fold the wrap in half. Fry both sides until golden brown in a dry skillet. Put the lid on so the cheese will melt nicely. Serve the quesadillas with the avocado-lime dip.

This dish was created by Aat Jannie's table.

You can make many more delicious main dishes with our Beemster® 30+ cheese. How about these smashburgers?