Peach Avocado Salsa Scoops

Glad to be back to blogging with one of my favorite snacks . I got a box of these ravishing giant peaches last week. Juicy, sweet and loaded with antioxidants and vitamins ,these make a perfect snack. I saved last two to make this sweet and spicy salsa. The recipe here is almost same as the Peach Mango Salsa ranchera,except here I used Avocados. And since avocado need no cooking,I mix it in when all the cooking is done and salsa is cooled. Another combination I recommend trying this salsa is Mangoes(when in season),make a lovely pair with peaches.
You could serve these with any kind of tortilla chips ,these scoops make the salsa that much more tempting. If looking for baked variety of tortilla scoops,i personally like the Tostitos brand ,low in fat with same great crunch.


Recipe: Peach Avocado Salsa scoops
Ingredients
3 ripe peaches,thoroughly rinsed,pitted and diced
3 plum red ripe tomatoes,cored and halved
1/2 cup shallots ,finely chopped or minced
1 clove garlic,finely chopped
1 tablespoons. lemon juice
2 tablespoon apple cider vinegar
3 jalapeno peppers or Serrano peppers ,seeded and halved(Use 2 for medium heat)
1 teaspoon ground cumin
1 tablespoon cilantro, chopped
1 tablespoons Extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 Ripe Avocado,peeled,pitted and chopped(mix in a tablespoon of lemon juice to keep the color)
Method
Lay the tomatoes and peppers on a baking sheet,cut side down.Set in the preheated oven at 35F oven and let bake for 15-10 minutes until slightly charred at the top.Transfer in a blender and puree.

Heat the oil in a large heavy skillet,add the garlic and shallots,saute for a minute.Add the cumin,peaches and cilantro,cover and cook another 3-4 minutes just until peaches are little soft but not mushy.Stir in blended tomato and pepper mixture,let warm up.Stir in the vinegar,lemon juice,season with salt and pepper.When cooled,mix in the diced avocado. Serve in scoops with sprinkle chopped green chillies(totally optional,skip if you like salsa medium hot). The Salsa can be in sterilized jar for a week or two.

Chocolate Pavlova with Avocado Chocolate Mousse and Summer fruit

Chocolate Pavlova with Avocado Chocolate Mousse.


The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

The fluffy sweet confection,Meringue is one those seemingly easy recipe with simple ingredients - Egg whites and Sugar.But not until the two are married with utmost care ,the result can be disastrous.To understand the chemistry behind the amazing dessert in short,breaking the egg protein until it can expand to about 8 times the original volume while whipping in the sugar to stabilize the multiplied volume.The glossy mixture when baked at moderate temperature results in an airy melt-in-your-mouth dessert.
Meringues gives a deliciously divine touch in some of the popular desserts - pies,cakes,pavlova,baked Alaska and macaroons(the meringue cookies)

Crucial tips to yield perfect meringue :
*Use clean, dry bowl,preferably a glass bowl, ceramic or copper.Even a minuscule amount of fat can ruin the meringue.
*Separate the eggs when cold and then let the whites reach room temperature before beating them.
*Besides the sugar,use either cream of tartar or white vinegar or lemon juice to stabilize the meringue. Add 1/8 teaspoon of one of these per egg white to the unbeaten eggs.
*Only super fine sugar works ,any kind of sugar substitutes fail to hold the meringue.
*The flavoring can affect the acidity of the meringue,be sure to use dry ground flavors- Cocoa,coffee,saffron,macha tea,dried shred coconut are some of the best.
*Bake at low temperature,200-250F is ideal.If the temperature is too high, the the top browns before the water inside has time to evaporate.


A lovable dessert - pavlova,is pure meringue confection.The daring challenge was to make it all chocolaty ,using cocoa for flavoring the meringue and topping with the rich mascarpone mousse.I was looking for a lighter pavlova,lower in calories.I could not possibly fiddle with the meringue ingredients,cause no sugar substitute works,plain white sugar is the only kind of sweetener fit for a perfect meringue.But for the topping could certainly be replaced with a lighter vegan Avocado mousse,chocolaty and guilt-free.


Summer Fruit Pavlova with toasted coconut.
My first trial was plain meringue.Kept the height in this one,the slice of this looked much prettier with myriad of summer fruits.How ever both plain and chocolate were equally sweet and enjoyable.
Believe it or not,I used a hand held whisk,that amplified the effort of making the meringue,takes about 10-12 minutes of effortful non-stop beating, compare that to 5-6 minutes in a machine whisk.My ever so curious toddler was excited at sight of cracking the eggs,thinking mom's making a special omelet,soon started wondering about the endless whipping.The glossy texture seemed like a delectable cream,but the baked result with an even exciting marshmallow-like treat.

Recipe :Low Fat Chocolate Pavlova with Avocado Chocolate Mousse.
Ingredients
3 Egg whites
2/3 cup fine white sugar
1/2 teaspoon cream of tartar(to stabilize the meringue)
1 tablespoon 100% cocoa powder
1 teaspoon instant coffee powder
pinch of salt
1 cup Vegan Avocado Chocolate Mousse(Click the link to see the recipe already posted).
Sliced peaches and fresh mint for garnish.

Method
In an impeccably clean bowl,add the egg whites and using an electric mixer, with the whisk attachment or a hand held whisk, beat the egg whites on medium-high speed until they hold soft peaks.Add the cream of tartar and sugar, a tablespoon at a time, and continue to beat until the meringue is glossy and holds very stiff peaks.


Using a spatula transfer the meringue on a baking sheet lined with parchment paper,you could either spread it with slightly hallow center or keep it high.Alternatively one can use a pastry bag and pipe the meringue into whatever shapes you desire.

Bake for about 2 hours or until the meringue is dry and crisp. Cool and store in an airtight container for up to 3 days.

To serve the chocolate pavlova,spread the avocado chocolate mousse,top with the sliced peaches,mint and slice.

For the plain Pavlova ,do not add the cocoa and the coffee powder.While spreading on the baking sheet,keep the meringue high.Rest of the recipe remains same.When done,garnish with toasted coconut.Sprinkle the cocoa powder on the serving plate,slice the meringue with a sharp knife, and serve with fresh fruits alongside.




Fall in love with more Pavlovas at Daring baker's blog roll.

Berry Green Smoothie and meet our new love.

Swindled in bargain,I have had it with the "Ordinary",none were dependable for more than a year.Say Hello to the ,Robust, Capable, Reliable,befitting a health nut's cautious diet,just the companion I was looking for.A dream kitchen machine ,that can juice,cook,freeze ,blend and grind,with endless possibilities of whipping up good food fast,its the Vita-mix. The machine was in my wish list for long since I reviewed the Ice dream Cookbook,that mentions the amazing power of Vita mix to create a fresh and healthy home made Ice creams.Then Bharti's impressive review added to the desire while confirming the capabilities of the machine.And an equally impressive demo of the machine at Costco,also got someone keenly interested,Mr.Health nut.Glad we shared the same desire,brought the beauty home.Its been working wonders so far.The smoothies are the easiest ,just about any kind of fruit and vegetable can be blended to a tasty concoction.



The Berry Green Smoothie
Green is always associated with good health.All the green foods are the best nutritionally ,although not always favorable taste-wise.That's were the Vita mix makes the difference by perfectly blending the greens with the fruits,for an irresistible smoothie each time.Following is just one sample of green mixed with fruits and vegetable,one can use any combination of greens(like kale,chard,collards) with ripe fruits. A smoothie like such with fruits,greens and vegetables all in one,can deliciously fulfill the body daily need of vital nutrients.

Ingredients
Serves 3
1 Ripe Avocado,cored and peeled
2 cups baby spinach(can also use 4-5 leaves of Kale or collards)
1 cup frozen berries( I used cranberries)
1 Organic Apples,cored and diced
1 teaspoon ginger,freshly grated
few sprigs of parsley
1 cup cold water

Method
Rinse the greens in cold water.For Organic fruits just rinse under tap water.The guide in Vitamix recommends washing the fruits and veggies with specially formulated soap to wash away all the pesticides.
Cut as needed and blend all the ingredients together in the Vita mix from low to high speed until smooth,takes about a minute.



The smoothie is my entry for 5 star make over : smoothies and shakes

Vegan Chocolate Avocado Mousse

I usually relish avocado as is,but to get my kiddo eat Avocado,this mousse was the best disguise.My boy was totally clueless about avocados in all the luscious chocolaty goodness.
This wasn't exactly my first attempt to create a vegan mousse,the earlier experiment was a miserable flop,didn't ever want to combine chocolate with avocado.But when last week I bought these gorgeous bag of avocados on sale,in attempt to make avocados more appealing and kid friendly,I decided to give the choco-avo combo another go.This time I keep the cooking to minimum ,for Avocados tastes best when uncooked.The warmed up milk does the trick of melting the chocolate(kinda like truffles),rest is just blending and serving.To make this a healthy dessert or snack,can't stress enough to use the best quality dark chocolate,and keep low in sugar to get the most benefits of both avocado and cocoa.


Recipe : Vegan Chocolate Avocado Mousse
Ingredients
Makes 3 small ramekins full.

2 Ripe Avocados,cored and diced
3 ounce Dark chocolate(at least 60% cocoa),chopped
1 tablespoon Agave nectar or brown rice syrup or date syrup or any other natural sweetener.
1 tablespoon unsweetened cocoa powder
2 teaspoon corn starch
3 tablespoon Almond milk
1 teaspoon pure vanilla extract(alcohol-free)
Method

Warm the almond milk in small sauce pan and whisk in the corn starch.stir on low heat until thickens about 2 minutes.Turn off the heat.
Put the chocolate and cocoa in to a blender or vita-mix and process while pouring the warm thickened almond milk ,until smooth and creamy.When chocolate has completely melted add the avocados,vanilla,the agave nectar and blend some more until smooth and creamy.Transfer in serving bowls.chill for 30 minutes before serving.

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Happy Holidays and Safe Travels to all my viewers!.I'll be back in a week :D

Vegan Mushroom Quesadillas

Quesadillas just isn’t Quesadillas unless it’s smothered in cheese.Would you believe if i said that these quesadillas were tasteful even without a speck of cheese? the luscious healthful guacamole makes up for the creamy texture of cheese and the meaty mushrooms make a fulfilling Quesadillas.To say the least these are sure to be any health nut's cherished meal.
The brilliant recipe comes from Lisa's Vegetarian kitchen,being Tried and Tasted this month.Aparna of My diverse Kitchen hosts this month Tried and tasted event.

Ingredients
3 cups(about 6 ounce) mushrooms,choose the meaty kind like button or shiitake mushrooms
1 medium onion,sliced
1 small tomato,chopped
2 small green chillies or Jalapeno peppers,chopped
1 big garlic clove, finely minced
2 tablespoons of parsley or cilantro, chopped
1/4 teaspoon turmeric
1/2 teaspoon chili powder or freshly ground black pepper
1/2 teaspoon of sea salt
2 tablespoons extra virgin olive oil or vegetable oil
4 medium corn or wheat tortillas(Parathas or roti can also be used)

Method
Heat about a tablespoon of oil on medium heat in pan,add the onions ,saute until slightly brown 4-5 minutes,the add in the garlic ,spices and chillies or peppers.After a minute add the tomatoes and mushrooms,cook just until tender about 5 minutes.Remove from heat.Mix in the herbs.
Heat a non stick pan on medium flame. Roast the tortilla or paratha on both sides. Spread some mushroom mixture. Fold , drizzle couple of drops of oil on sides of pan ,spread around and roast tortilla on both sides until lightly crisp. Remove and keep on a cutting board. Slice in halves or diagonally in to 3 triangles.Repeat for remaining tortillas. Spread some creamy Guacamole on top of Quesadilla and serve.

Cancer fighting Foods.Introducing Edamame(Baby Soybeans),the Star Legume. Edamame Avocado(Edamole`) Dip\Spread

The word "cancer" horrifies us,having known someone who fought the deadly disease gives the terrible picture of how life changes with the shocking diagnosis and the following painful treatments.On brighter side most cancers can be preventable , watchful diet and active lifestyle can considerably lower the risk of developing the cancers.Its our responsibility to take good care and nurture the gifted good health.Since cancer can be diagnosed at any age,it always better to be safe than sorry,eat and live healthy.

Cancer in simple terms is defined as "uncontrolled growth of defective cells in the body,that damage the healthy tissue".Read the in depth Cell biology of cancer.A healthy immune system is the best defense against such cancerous growth.Junk diet,pollutants in the foods like pesticides and artificial or genetically modified foods like Trans fat ,unhealthy habits like smoking and drinking alcohol,do no good for bodies defenses. Simple changes in diet has proven to boost the bodies immunity and provides the nutrients which clear-up the toxins in the bodies.3 simple rules to be mindful while making food choices:
*Eating fresh fruits and vegetables ,rich in antioxidants that fight against cancer causing free radicals(the bad guys).Remember excess cooking can kill some of the essential vitamins.Spice up and flavor up your veggies and cook until just necessary and deep frying leaves them nullified of vitamins.
* High fiber foods help in flushing out the toxins.
* Reduce the consumption of Saturated fats like butter , high fat cheese and also high fat red meats.Use healthier fats like Extra virgin olive oil and vegetable oil in moderate quantities.Choose lean meat like lean beef,turkey and chicken.

I've referred here,here,here and here to learn about top cancer combating foods.Its relieving to know most of the foods are part of my list of nature's best list.I've summed the check list of top cancer fighting foods ,do tally them and try to incorporate the missing foods in your diet.Here are delicious recipes I posted with these wonder foods.

1.Soy beans(Edamame) and soy products like Tofu.
2.Cabbage and Cruciferous green vegetables like broccoli,spinach,Kale ,cauliflower,Brussel sprouts ,radishes,broccoli rabe.
3.Dark Chocolate ,Cocoa
3.Turmeric
4.Ginger
5.Garlic,leeks, scallions,Chives
6.Flax seed
7.Whole grains
8.Green Tea
9.Citrus fruits like grapefruits ,oranges and Berries
10.Lentils and Beans(legumes)
11.Fish high in Omega 3s like Fresh Salmon
12.Tomatoes
13.Sweet potatoes and Carrots
14.Nuts
15.Chili Peppers
16.Figs
17.Pomegranate
18.Avocados
19.Mushrooms
20.Papaya


Edamame(baby soy beans),the Star Legume.

Edamame(pronounced Ed-ah-maa-me),the Japanese Legumes are the latest star in the health foods.Harvested before maturity,edamame are cholesterol-free form of plant protein, calcium and omega-3 fatty acids,believed to reduce the risk of osteoporosis, prostate cancer, breast cancer and the symptoms of menopause.

These taste yummier than it looks with slightly sweet nutty flavor.Just plain boiled and seasoned with spices,make a healthful snack.I bought these Organic Edamame in cute little snack size packs,ready to eat from Costco.Its usually available pre-cooked in well stocked super markets under frozen vegetables section.


Combined with creamy avocado,the edamame spread was brimming with health and nutrition.Great for dipping with your favorite crackers or toast and spreading on a sandwich.


(Adapted from Original recipe at Artsy foodie)
Ingredients
1 Cup frozen edamame (baby soybeans), shelled and thawed
1 ripe avocado, peeled,seeded and cut in cubes
2 tablespoon Lemon juice,freshly squeezed
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 garlic clove, minced
1 small green chilly,chopped or use 1/2 teaspoon black pepper for heat.
1/4 cup chopped cilantro or parsley ,finely chopped

Method
Blend on the ingredients together until smooth and spreadable.Serve with crackers or crostini(little toasts) or spread on sandwiches.

Variation with Peas instead of Avocados
1 cup of fresh peas can also be substituted instead of avocados.




I dedicate this post to Cooking to Combat Cancer,food event raising awareness about cancer fighting foods. Cooking to Combat Cancer was started in by Chris of Melle Cotte ,who is a brave cancer survivor sharing her experience and precious advice to fight cancer.

Tried and Tasted Tasty Palettes : Chilled Avocado Soup

The creamy Chilled Avocado soup ,courtesy of Suganya of Tasty Palettes ,has a decent amount of Mono saturated(AKA good kind of fat) in every ounce.Suganya describes this as "darn addictive ",undoubtedly this velvety soup in now in my treasured list of Avocado recipes.

Ingredients
2 Ripe Avocados,Peeled and cubed.(see how to to cut them)
1/2 a medium onion,chopped
1/2 teaspoon cumin seeds
1 big clove Garlic,finely chopped
1/2 cup Broccoli ,finely chopped. Or use Frozen fava beans or peas
2 small green chili,seeded and chopped
1/4 cup Cilantro\Coriander ,finely chopped
3/4 cup fat free Plain yogurt
1 tablespoon Extra virgin Olive oil
1/2 teaspoon Salt
1/4 black pepper,freshly ground
1/2 a cup water,little more for thinner soup.
1 tablespoon lemon\lime juice,freshly squeezed

Method
Heat the oil on medium heat,add the cumin seeds and onion saute for a minute until translucent then add the garlic saute until aromatic ,about 30 seconds.Add the veggies season with salt and pepper,cover and cook on low heat until tender about 5 minutes.Turn the heat off,let cool about 10 minutes.
Meanwhile peel and chop avocados,squeeze the lime juice over to prevent oxidation.When Veggie mixture is cool,stir in the yogurt,avocados and cilantro,blend until smooth along water.Let the soup cool in the refrigerator for half an hour,then serve cold with toasted bread or crackers.

This enjoyable soup has been Tried and Tasted ,for a food event started by Zu of Zlamuska's Spicy Kitchen.Hosting this month is Sweatha of Tasty Curry Leaf for awe inspiring Suganya's Tasty palettes blog.

Sesame Buns

Fresh home made buns without any additives and preservatives are a pleasure to make and scrumptious to eat.I selected these groovy Seasame buns from huge collection of awesome recipes from Indira's blog Mahanandi ,in spotlight for Zu's Tried and Tasted event.
The Sesame buns are my entry for this week's Yeast Spotting,a weekly event focusing on yeast recipes.

Recipe Sesame Buns
Ingredients
2 cups whole-wheat flour
1/2 cup sesame seeds
1 tablespoon flax seeds or use flax seed meal
1/2 teaspoon of salt
3 tablespoon extra virgin olive oil
1/2 cup of Warm water
1/2 teaspoon of sugar
2 teaspoon active dry yeast or 1 packet(1/4 ounce) of quick rise yeast

Method
Make the Dough
In warm water mix in the dry yeast and sugar. Let sit for 10 minutes,until it gets frothy.
In a bowl combine the flours,oil,seeds(reserve few sesame seeds for topping the buns) ,salt along with the yeast mixture. Knead until the dough is tacky but not sticky and place in a greased bowl and cover. Allow to rise for an hour until double its size.
Shape and proof the buns
Get the dough out of the bowl,sprinkle some all purpose flour on the work surface and knead the dough for few seconds and divide in to about 6 portions. Set on a cookie sheet and finish shaping the remaining buns,place them about 1/2 inch apart from each other,sprinkle some sesame seeds on each of the buns. Cover with wrap and allow to rise for another hour.
Bake the Buns
Preheat Oven to 450F. Bake for about 18-20 minutes until crust turns lightly brown. Let cool on rack,Slice using a serrated knife. Assemble the buns with choicest veggies and greens .
Can you guess the 6 ingredients I sandwiched in the bun??

Yellow Carrots and Avocado Pasta.

Carrots come in many colors - Yellow,Purple,Maroon,Orange and white. The Yellow variety taste less sweeter.

picture Source Wikipedia

Pasta with carrots is quick and simple lunch . Creamy avocado on top add more flavor and nutrition to the meal.
Ingredients Needed
1 lb Whole Grain fussilli or rotini or penne pasta
2 ripe tomatoes
6-8 Yellow Organic Baby Carrots cut length wise
Quarter of Green pepper sliced
1 big clove Garlic
1/2 teaspoon chilly powder
1 tablespoon chopped Parsley or Cilantro
2 tablespoon Extra Virgin Olive Oil
1 teaspoon sea salt
1 ripe Avocado.
1 teaspoon lime juice

Method
Heat olive oil in saucepan and add the chopped garlic. Saute until aromatic and lightly brown. Add the chopped tomatoes and chilly powder. Cook until tomatoes are tender about 8 minutes. Stir in the cut green peppers and yellow carrots. Let cook for another 5 minutes.
In meantime fill a large pot three-quarters full of water ,season with salt and bring to a boil. Add pasta to the boiling water and cook until al-dente(with a bite to it),8-10 minutes.Drain thoroughly.
Slice the Avocado and sprinkle some lime juice over it to prevent discoloration.
Mix the pasta in the tomato mixture and toss to combine. Stir in the chopped parsley or cilantro. Transfer pasta to serving plates and top with sliced Avocados.


This is my entry for Ruth's Pesto Pasta Nights Event . This week PPN is hosted by abby at Eat the right stuff

Learn about Carrots Nutrition

Tried and Tasted Jugalbandi: Avocado Veggie Parathas

Jugalbandit's Veggi-mole Parathas was an easy pick for Zu's Tried and Tasted. Never made my parathas so nutritious before ,with super foods like spinach and Avocado these parathas are healthy ,spicy and tasty . Truly admire healthy ideas and recipes of Jai and Bee.

Ingredients Needed
2 cups whole wheat flour
1 ripe Avocado ,mashed(or 1/2 cup leaf over guacamole)
1/2 cup blanched spinach
1 green chilly chopped
1/2 teaspoon cumin powder
1/4 teaspoon chilly powder
1/2 teaspoon salt
3 tablespoon Olive oil

Method
Blanch spinach by dropping in boiling water and after a minute drain and squeeze out excess water.
Make the dough by mixing all the ingredients. Knead well and let rest for 5 minutes.

Heat a pan or tava and roll the parathas single or layered. Spread some olive oil while roasting the parathas. Serve with any curry.

Guacamole With Mutligrain Chips

Avocados are creamy and melt in the mouth delicious .Its one of my top ten nature's best foods. Guacamole dip is simple and easy way to relish this nature's best food.
Ingredients needed to make Guacamole

1 pack Multi grain chips
1 ripe avocado
1 small onion finely chopped
1 small tomato finely chopped
2 green chillies
2 tablespoon fresh squeezed lime juice
1/4 cup chopped cilantro



To make the Guacamole
Half the Avocado by running your knife around its seed. Now lightly twist and separate the halves. To remove the seeds, carefully immerse your knife on seed and twist to remove seed.

Score the halves and remove the avocado chunks in bowl.

Using a fork and mash avocado until coarsely mashed. Mix in lime juice, salt , 2 chopped chillies ,onions,tomatoes and cilantro. Serve with Multi grain Chips or top on Quesadillas or sandwiches.

This recipe is my entry for WYF : color in Food event hosted by EC of SimpleIndianFood.

Avocado Mango Cream(Creme De Abacate)

Avocado Creme De Abacate is originally a Brazilian dessert . I made my Avocado Creme De Abacate with a little tropical twist by blending in sweet ripe mango.

Ingredients you'll need are
1 Ripe firm Avocado
1 ripe mango(2-3 canned apricots or peaches)
1 tablespoon honey(optional)
1 cup cold milk(2% or whole milk)


To make this creamy delight
Slice the Avocado. Get the seed out by hitting it couple of times until you can grip the knife on seed then twist it to remove the seed . Score the halves and scoop out the flesh using a spoon.
Squeeze few drops of lime and start blending along with chopped mango(or other fruit). Pour in the milk ,honey and blend until smooth and creamy. Serve cold with cherry on top.
Enjoy your summer with this cool creamy delight .

Guacamole With Mutligrain Chips

Avocados are creamy and melt in the mouth delicious .Its one of my top ten nature's best foods. Guacamole dip is simple and easy way to relish this nature's best food.
Ingredients needed to make Guacamole

1 small onion finely chopped
1 small tomato finely chopped
1 ripe avocado
2 green chillies
2 tablespoon fresh squeezed lime juice
1/4 cup chopped cilantro



To make the Guacamole
Half the Avocado by running your knife around its seed. Now lightly twist and separate the halves. To remove the seeds, carefully immerse your knife on seed and twist to remove seed.

Score the halves and remove the avocado chunks in bowl.

Using a fork and mash avocado until coarsely mashed. Mix in lime juice, salt , 2 chopped chillies ,onions,tomatoes and cilantro. Serve with Multi grain Chips or top on Quesadillas or sandwiches.

Tasty avocado Chicken Quesadilla

This tasty crispy Mexican sandwich stuffed with chicken and cheese .Topped with creamy guacamole is sure to become everyone's favorite.

Ingredients you'll need are
1/2 lb chicken breast(or Use any left over chicken and shred it)
1 clove garlic
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 medium onion chopped
1 ripe avocado, diced small
2 table spoon lime juice
2 green chillies, chopped
1/2 cup chopped cilantro leaves
3 whole wheat tortillas or Indian Flat bread(plain paratha)

To make the Quesadilla

Chicken Stuffing
Heat some water in a sauce pan on medium flame. Add the chicken breast ,crushed garlic ,salt and turmeric to the warm water and cover. Let cook for about 15 minutes until chicken is tender.Drain all the water and shred the chicken and keep aside.
Heat some EVOO in a sauce pan and added chopped onion and cumin seeds . Saute for a minute before adding shred chicken and a chopped green chilly. Cook for few minutes and keep aside.
Prepare the Guacamole
Using a fork mash avocado until coarsely mashed. Mix in lime juice, salt , 2 chopped chillies and cilantro. Keep aside in a bowl.
Make the Quesadilla
Heat a cast iron or non stick pan on medium flame. Roast the tortilla or paratha on both sides. Spread some chicken mixture. Fold , drizzle a teaspoon of EVOO on sides of pan ,spread around and roast tortilla on both sides until crispy. Remove and keep on a cutting board. Slice diagonally in to triangles.Repeat for remaining tortillas. Spread some creamy Guacamole on top of Quesadilla and serve.