HALLOUMI SHAWARMA QUESADILLA Sep 19 Written By Eleanor Debel https://www.youtube.com/shorts/dKDOaWsM7So PrintHALLOUMI CHICKEN SHAWARMA QUESADILLAYield 4Prep time10 MinCook time15 MinTotal time25 MinIngredients4 slices beef bacon 8 oz Halloumi cheese, shredded 8 oz low-moisture mozzarella, shredded ½ tsp Thyme ½ tsp Oregano¼ tsp Rosemary 4 pieces Saj bread or xtra large flour tortillas ¼ cup spicy garlic sauce (such as toum) 1 lb shredded rotisserie chicken, or shawarma chicken1 cup pickles, dividedSumac Onions:1 large red onion, thinly sliced 1 Tbsp chopped parsley 1 Tbsp olive oil 1 Tbsp lemon juice 1 tsp red wine vinegar 1 Tbsp sumac powder ¼ tsp kosher salt ¼ tsp sugar InstructionsCook the beef bacon slices in a large skillet over medium heat to slowly render the fat and cook until crispy. Remove to a paper towel and chop into small bits In a large bowl, toss together the both shredded cheeses, thyme, oregano and rosemary and then fold in the chopped bacon. Set aside. Lay out a piece of saj bread (or tortilla) and spread a layer of garlic sauce over the middle, leaving a 2 inch border on the edges of the bread. Add ½ cup of the shredded chicken, a layer of pickles, roughly ½ cup of the cheese and bacon mixture and then a sprinkle of sumac onions. Fold up the saj bread “like a stop sign”. Take the bottom and fold it up onto the middle of the filling pile, then working counter-clockwise fold all the sides into the middle to create a circular shape, similar to a crunch wrap supreme style quesadilla. Repeat this process for all four pieces of saj bread. Heat a skillet over medium-low heat and place the quesadillas seam side down into the pan to toast and melt the cheese. Let toast until golden on both sides, about 4-5 minutes for each side. Cut into wedges and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenmeatsandwich Eleanor Debel
HALLOUMI SHAWARMA QUESADILLA Sep 19 Written By Eleanor Debel https://www.youtube.com/shorts/dKDOaWsM7So PrintHALLOUMI CHICKEN SHAWARMA QUESADILLAYield 4Prep time10 MinCook time15 MinTotal time25 MinIngredients4 slices beef bacon 8 oz Halloumi cheese, shredded 8 oz low-moisture mozzarella, shredded ½ tsp Thyme ½ tsp Oregano¼ tsp Rosemary 4 pieces Saj bread or xtra large flour tortillas ¼ cup spicy garlic sauce (such as toum) 1 lb shredded rotisserie chicken, or shawarma chicken1 cup pickles, dividedSumac Onions:1 large red onion, thinly sliced 1 Tbsp chopped parsley 1 Tbsp olive oil 1 Tbsp lemon juice 1 tsp red wine vinegar 1 Tbsp sumac powder ¼ tsp kosher salt ¼ tsp sugar InstructionsCook the beef bacon slices in a large skillet over medium heat to slowly render the fat and cook until crispy. Remove to a paper towel and chop into small bits In a large bowl, toss together the both shredded cheeses, thyme, oregano and rosemary and then fold in the chopped bacon. Set aside. Lay out a piece of saj bread (or tortilla) and spread a layer of garlic sauce over the middle, leaving a 2 inch border on the edges of the bread. Add ½ cup of the shredded chicken, a layer of pickles, roughly ½ cup of the cheese and bacon mixture and then a sprinkle of sumac onions. Fold up the saj bread “like a stop sign”. Take the bottom and fold it up onto the middle of the filling pile, then working counter-clockwise fold all the sides into the middle to create a circular shape, similar to a crunch wrap supreme style quesadilla. Repeat this process for all four pieces of saj bread. Heat a skillet over medium-low heat and place the quesadillas seam side down into the pan to toast and melt the cheese. Let toast until golden on both sides, about 4-5 minutes for each side. Cut into wedges and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenmeatsandwich Eleanor Debel
