This recipe is perfect to make on the OFYR® Tabl’O. The colours are great, and the taste is even greater. Down below, you will find the ingredients and the preparation method for this delicious recipe.
For your Guacamole
Peel the avocados and cut them into pieces. Season with pepper and salt. Squeeze fresh lime or lemon juice over the avocados and crush with a fork or blend briefly.
For the Muhammara dip
Peel the garlic, together with the roasted pepper, walnuts and tomato puree. Grind the paprika powder, cumin powder and pomegranate molasses. Blend in the food processor, add the olive oil until smooth and season with salt and pepper.
Prepare your Chicken quesadilla
Fry the chicken. Cut the red pepper, shallot and chili pepper into fine julienne. Cut the beetroot wraps into rounds of about 12 cm diameter. Slice the cooked chicken. Spread the wraps with your guacamole. Sprinkle with the ground cheddar. Place the chicken, sliced vegetables and corn on top. Season with pepper and salt. Fold up and fry on both sides on the Tabl’O. Serve the Muhammara dip separately in a jar as a dip.
