Tex-Mex Chicken Quesadillas | Black bean dip | Hand-made flour tortillas

 Hand-made flour tortillas

1 cup all-purpose flour
¼ tsp. fine sea salt
1/3 cup water
2 tsp. vegetable oil, butter or shortening
1  large sheet tin foil

1.     In a bowl mix flour and salt until combined. Add oil and mix thoroughly. Add water until desired consistency (might need more water or flour).

2.     Let dough rest in the fridge for 10 min to relax and divide in four or six portions.

3.     With the help of a rolling pin, roll each dough portion into a 6-7in disc.

4.     In a dry, hot non-stick pan cook tortilla for 1 minute on each side until lightly browned. Wrap in tin foil and keep warm until you ready to fill.

 Tex-Mex Chicken Quesadillas -  Serve 2-4

1 cup. Vegetables (onion, peppers, mushrooms, zucchini, tomato etc.), thinly sliced
1/2 tsp garlic, finely chopped
1/2 tsp cumin
1/2 tsp chilli powder (optional or to taste)
1 pinch salt and pepper
4 tbsp. Hummus (optional)
125 gr  roasted chicken, skinned and shredded (Store bought)
60 gr Shredded cheese

1.     Preheat oven @350°F.
2.     Heat oil in a frying pan on medium to high heat. Add the vegetables, season with salt and pepper, then add garlic and spices. Add additional spices/herbs as desired
3.     Place the tortillas on a flat surface and spread some smoked hummus on each one of them.
4.     Fill half side of the tortillas with the shredded chicken then the grated cheese.
5.     Fold it over and place it on an oven sheet lined with parchment paper.
6.     Bake for 7-10 min until desired crispiness. Cut in half on the bias and serve with Black bean dip and chopped cilantro.

Creamy Black Bean and Yogurt Dip – serve 4-6

300ml              cooked black beans, drained
1 tbsp.              garlic, purée (very finely chopped)
50gr                 plain yogurt 10% or 10-14% sour cream
1 ½ tbsp.          lemon juice
2 tbsp.              olive oil
1 tsp.                 chili flakes
½ tsp.               Sea salt
½ tsp.               freshly ground black pepper
2 tbsp.              cilantro, chopped (or 1 tbsp. cilantro paste 

1.     Puree the beans, garlic, yogurt, lemon juice with olive oil, chili flakes and sea salt in a small food processor or using a potato masher until fairly smooth (Does not have to be too fine).
2.     Season with salt and pepper.
3.     Garnish with chopped or paste cilantro
4.     Reserve in the fridge until needed.  Keeps for 5 days refrigerated or freeze in sealed container for up to 3 months.