Chicken and Red Pepper Quesadillas
A quick and tasty lunch
Serves 2, 5 minutes preparation, 10 minutes cooking
- 4 corn tortillas (you can use wheat if you prefer)
- 2 chicken breasts chopped into small squares
- 1 red pepper chopped into small squares
- 1 red onion finely diced
- Small bit of oil
- 1 teaspoon cumin
- 1 teaspoon hot paprika
- 2 cloves garlic crushed
- 100g cheddar or gruyere grated.
- Chopping board and sharp knife
- Small saucepan or a frying pan
- Griddle pan
- Tongs or a spatula
To make the filling first add the oil to the small saucepan or frying pan and gently fry the red pepper. After about 5 minutes add the onion and fry for a further 2-3 minutes until the onion starts to soften. Finally, add the chicken, garlic and spices and fry until the chicken is cooked through.
Heat the grill pan while you prepare the quesadillas as per below.
Lay the tortillas flat on a surface and divide the chicken and pepper mixture between the four, spreading it over one half of the tortilla and keeping the other half free. Sprinkle the grated cheese over the top of the chicken and pepper mix and then fold the clean half over the filling to create a sort of half circled shaped sandwich.
Place one or two of the tortillas in the grill pan depending on its size. You want to have some free space to make it easier to turn them without losing all the filling! After a couple of minutes check the underside of the tortilla gently and if it has some nice griddle marks on it turn the tortilla over carefully using either the spatula or tongs (I prefer a spatula) and cook for a couple of minutes further.
Once cooked for a couple of minutes each side the cheese should be melted and the quesadilla can be served. I like to cut mine in half to serve to make easy to hold pieces. Repeat the griddling process till all the quesadillas are cooked and served.