Chicken and melted cheddar quesadilla

A golden, crispy tortilla filled with seared chicken, tender bell peppers, and oozing melted cheese. Smoked paprika adds that essential grilled aroma.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 588
• Protein: 36 g
• Carbs: 38 g
• Fat: 30 g

Ingredients

• 400 g Chicken cutlet ( in thin strips )
• 4 piece Soft tortilla (for filling), made from corn ( flour )
• 150 g Cheddar cheese ( grated )
• 1 piece Red bell pepper ( sliced )
• 1 piece Yellow onion ( finely chopped )
• 2 tbsp Sunflower oil
• 1 tsp Smoked paprika
• 1 tsp Cumin ground
• 1 piece Hot chili pepper optional ( seeded and chopped )
• 1 pinch Gray sea salt
• 2 tbsp Pickled Jalapeños ( drained and chopped )
• 100 g Sour cream

Instructions

1. Preparation of elements

   Cut the chicken into thin strips. Slice the onion and pepper into regular sticks for even cooking. Chop the chili after removing the seeds and prepare the jalapeños.

2. Searing the filling

   In a pan with oil, sauté the vegetables until tender. Add the chicken, paprika, cumin, and jalapeños. Sear over high heat: the chicken should be browned and the juices evaporated to avoid soggy tortillas.

3. Assembly and melting

   Lay a tortilla flat. Spread the cheese on one half, add the chicken filling, then cover with a little more cheese. Fold the tortilla to form a half-moon.

4. Final browning

   Heat a clean pan without fat. Place the quesadillas. When the tortilla is brown and crispy and the cheese melts over the edges, flip them carefully. Serve hot with sour cream for freshness.

Chef's tips

• Don't overfill the tortilla, or it will break when you try to flip it.
• Use a very hot pan to sear the tortilla quickly without drying it out.
• Press down gently with a spatula to seal the two sides together with the melted cheese.

Storage

Store for up to 2 days in the fridge. Reheat in a dry pan to maintain crispness; avoid the microwave.