ROASTED RED CAPSICUM SOUP WITH SHREDDED CHICKEN  AND CHEESY QUESADILLAS

Prep time: 30 minutes Cook time: 40 minutes Serves: 4

For the soup

450g red capsicum
3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
2 garlic cloves
1 onion
1 carrot
2 x 400g tin tomatoes
350ml boiling SpinneysFOOD
Bottled Drinking Water
½ tsp SpinneysFOOD Sea Salt
½ tsp SpinneysFOOD
Black Peppercorns 2 tsp
smoked paprika
250g roast chicken pieces
1 x 400g tin black beans 1
0g SpinneysFOOD Fresh Coriander

For the quesadillas
2 SpinneysFOOD Plain Wraps
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1
50g smoked mozzarella cheese
2-3 pickled jalapeños

1 Preheat the oven grill to its highest setting. 
2 Core and deseed the capsicums.
3 Place them on a tray and drizzle with 2 tbsp of olive oil and roast until blackened – approx. 15 minutes. 
4 Transfer to a zip-top bag and seal for 2-3 minutes to steam, then remove the skins and discard.
5 Peel and crush the garlic, then peel and chop the onion and carrot.
6 Heat 1 tbsp of olive oil in a medium-sized saucepan over a medium heat.
7 Add the garlic, onion and carrot and sauté until soft.
8 Add the capsicums, tomatoes, water, seasoning and paprika, and cook for 15 minutes. 
9 Use a hand-held blender to blitz until smooth.
10 Shred the chicken pieces.
11 Stir in the drained beans and serve in bowls topped with the chicken and chopped coriander.
12 To make the quesadillas, brush one side of each wrap with the remaining oil.
13 Sprinkle one wrap with the cheese.
14 Finely chop the jalapeños and sprinkle over the cheese.
15 Top with the second wrap (oil side on the outside).
16 Heat a griddle pan and toast the quesadilla on one side for 2-3 minutes, then carefully flip onto the other side until the cheese has melted and turned golden. Cut into 4 quarters.
17 Serve the quesadillas with the soup.