Name: Chicken quesadilla
Total time: 35 min
Yield: 2
Cuisine: mexican
Ingredients: large wheat tortillas (4) — 240 g; chicken breast fillet — 300 g; grated good melting cheese — 150 g; bell pepper — 1 pcs; onion — 1 pcs; ground paprika (smoked if you have it) — 1 tsp; ground cumin — 0.5 tsp; vegetable oil — 2 tbsp; salt — 0.5 tsp

How to cook

Chopping

Cut the chicken into 1 cm strips, the pepper into thin strips and the onion into half-moons.

Cut the vegetables before the chicken, or wash the board and knife in hot soapy water after the raw meat.

Chicken

Heat the oil over high heat, add the chicken, paprika, cumin and salt. Fry, stirring, for 6–7 minutes until no pink remains inside the strips. Transfer to a bowl.

Vegetables

In the same pan, fry the onion and pepper for 5 minutes until soft, then mix them with the chicken.

Assembly

Scatter some cheese over one half of each tortilla, top with the filling and more cheese, then fold the other half over.

Browning

Cook the quesadillas in a dry frying pan over medium heat for 2–3 minutes per side, pressing down with a spatula, until the tortilla is golden and the cheese has melted.

Serving

Let cool for a minute, then cut each quesadilla into 3 wedges. Enjoy!