2 party platters to impress your guests

Could there be yet another variation on pizza? Absolutely! Here, tortillas are the flatbread, peanut sauce stands in for traditional tomato sauce, the cheese is Monterey Jack and the topping is ginger-spiked sautéed chicken.

These simple recipes are great to have on hand when you want to entertain, but are short on time.

Black beans and avocado are a natural in quesadillas. Serve these as an afternoon snack or cut into small wedges on an appetizer tray.

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves 4

• 1 can (425-450 g) black beans, drained and rinsed
• 3 g (3/4 tsp) ground cumin
• 2 g (1/2 tsp) chili powder
• 15 ml (1 tbsp) lime juice
• 1/2 Haas avocado, peeled, pitted and diced
• 75 g (1/3 c) diced red onion
• 1 can (225 g) yellow corn kernels, drained
• 110-125 g (1/2 c) shredded Monterey Jack cheese
• 8 flour tortillas (20 cm/8 in)
• 110 g (4 oz) crumbled feta cheese1. Preheat the oven to 100°C (200°F).
  2. Combine the beans, cumin, chili powder and lime juice in the bowl of a food processor. Pulse the mixture to form a chunky puree. Transfer to a medium bowl and stir in the avocado, onion, corn and Monterey Jack cheese.
  3. Spread four tortillas with one-quarter of the bean mixture. Sprinkle each with one 25 grams (one ounce) of the feta cheese, then place a second tortilla on top of each pressing down to flatten slightly.
  4. Heat a large nonstick skillet over medium heat. Place a quesadilla in the skillet and cook until golden, two to three minutes per side. Transfer to a cutting board and cut each into four wedges. Keep warm on a baking sheet in the oven and repeat with the remaining three quesadillas.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves 2

• 125 ml (1/2 c) rice vinegar
• 40 g (2 1/2 tbsp) light brown sugar
• 30 g (2 tbsp) peanut butter
• 15 ml (1 tbsp) soy sauce
• 25 ml (5 tsp) canola oil, divided
• 7 g (1 1/2 tsp) peeled grated fresh ginger
• 1 garlic clove, minced
• 15 g (1 tbsp) chopped fresh cilantro
• 225 g (8 oz) boneless, skinless chicken breast halves, cut crosswise into 0.5 cm (1/4 in) thick strips
• 2 flour tortillas (20 cm/8 in)
• 200-250 g (1 c) shredded Monterey Jack cheese1. Preheat the oven to 220°C (425°F). Coat a baking sheet with cooking spray.
  2. Combine the vinegar, brown sugar, peanut butter and soy sauce in a small bowl. Heat 10 millilitres (two teaspoons) of the oil in a medium pot over medium-high heat; add the ginger and garlic and cook until fragrant, about 15 seconds. Add the vinegar mixture and bring to a boil. Cook until the mixture is thick, five to six minutes. Remove from the heat and stir in the cilantro.
  3. Heat the remaining 15 millilitres (one tablespoon) oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 1 1/2 minutes per side. Transfer to the pot with the vinegar mixture.
  4. Place the tortillas on the baking sheet and bake until lightly toasted, about five minutes. Remove from the oven and sprinkle each with 110 to 125 g (1/2 c) of the cheese. Top each with half of the chicken mixture. Bake until hot and the tortillas are crisp, about seven minutes. Cut into wedges and serve immediately.

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