½ red onion, sliced
½ tbsp olive oil
150 g (6 oz) refried beans
4 flour tortillas
1 tomato, diced
½ red pepper, sliced
1 jalapeño pepper, sliced and deseeded
75 g (3 oz) cooked diced chicken
4 tbsp grated cheddar cheese
salt and freshly ground black pepper
Cuisine: Cooking time: 20 mins Serving: 2 people

Here’s a tasty halogen recipe from Paul Brodel & Carol Beckerman.

Their book, containing more than 100 delicious Halogen recipes, entitled “The Halogen Oven Cookbook”, is available through the Amazon link down the page to the right in our sidebar.


Cooked in the halogen oven, this traditional Mexican recipe will make a delicious treat for all the family in no time at all.

Place the red onion with the olive oil on the round oven tray on the low rack in the halogen oven. Cook at 260°C (500°F) for 5 minutes.

Pour in the refried beans, mix and cook for 3 minutes or until thoroughly heated. Remove and pour into a bowl.

Place a flour tortilla on a clean round oven tray. Spread half of the refried beans on the tortilla. Top with half the diced tomatoes, half the peppers and jalapeño, half the chicken and half the cheese.

Place on the low rack and cook at 260°C (500°F) for 6 minutes, then add another tortilla wrap on top to form a sandwich. Cook for 1 minute more.

Remove from the oven and keep warm while cooking the other quesadilla. Slice into quarters like pizza and serve with lettuce and sliced tomato.

Source: “The Halogen Oven Cookbook”, Paul Brodel & Carol Beckerman

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