Chicken quesadilla

Start the chicken quesadilla with a fresh salsa: dice the tomatoes into small cubes, finely chop the red onion, and roughly chop the cilantro.

Add the lime juice, salt to taste, and optionally finely chopped jalapeño. Gently mix everything together and let it rest briefly.

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.

Heat a little sunflower oil in a pan, briefly saute the onion, then add the chicken.

Brown the chicken on all sides, then add the sweet paprika, ground cumin, oregano, and garlic. Stir the mixture so the spices become fragrant.

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.

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.

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.

Let the finished quesadillas rest for half a minute, cut them into triangles, and serve immediately with the tomato salsa.