Name: Chicken quesadilla
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 portions
Ingredients: 125 g chicken breast; 0.25 pcs onion; 0.25 pcs red bell pepper; 0.5 clove garlic; 0.25 teaspoon sweet paprika; 0.25 teaspoon cumin; 0.25 teaspoon oregano; salt; black pepper; sunflower oil; 2 pcs tortilla; 62.5 g cheddar cheese; 0.75 pcs tomatoes; 0.25 pcs red onion; 0.25 handful coriander; 0.25 pcs lime; 0.25 pcs jalapeño peppers; salt

Step by step process

Tomato salsa

1
Dice the tomatoes into small cubes, finely chop the red onion, and roughly chop the cilantro.
2
Add the lime juice, salt to taste, and optionally finely chopped jalapeno. Gently mix everything together and let it rest briefly.
TIP:
Fresh salsa tastes best when you let it rest for 5 to 10 minutes after mixing. The salt draws juice out of the tomatoes and onion, and the lime brings the flavors together. To keep it from becoming watery, use firmer tomatoes or remove some of the seeds.

Chicken filling

3
Cut the chicken breast into small pieces, slice the onion into thin strips, cut the bell pepper into short strips, and finely chop the garlic.
4
Heat a little sunflower oil in a pan, briefly saute the onion, then add the chicken.
5
Brown the chicken on all sides, then add the sweet paprika, ground cumin, oregano, and garlic. Stir the mixture so the spices become fragrant.
TIP:
Let ground or whole spices bloom briefly in hot fat, usually for just a few seconds. The pan must not be overheated, otherwise the spices will turn bitter. As soon as their aroma intensifies, immediately add the next ingredient or a little liquid.
6
Add the bell pepper, season with salt and pepper to taste, and saute for a few more minutes until the chicken stays juicy and the pepper softens.

Assembly and cooking

7
Coarsely grate the cheddar, lay out the tortillas, and spread a little cheese, the chicken mixture, and more cheese over one half of each tortilla.
8
Fold the tortillas in half and cook them on a dry or lightly greased pan on both sides until golden and the cheese inside has melted.
TIP:
Cook the quesadilla over medium heat so the tortilla has time to turn golden and the cheese inside melts evenly without burning the surface. A thinner layer of filling and gently pressing it with a spatula also help.