Name: Chicken Quesadilla with Cheddar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Ingredients: 500 g chicken breast; 1 pc onion; 1 pc red bell pepper; 2 cloves garlic; 1 tablespoon tomato paste; 1 teaspoon sweet paprika; 1 teaspoon cumin; 1 teaspoon oregano; salt; black pepper; rapeseed oil; 8 pcs tortilla; 200 g cheddar cheese; 1 pc jalapeño peppers; sour cream; lime; coriander

Step by step process

Chicken Filling

1
To make this chicken quesadilla, start by cutting the chicken breasts into small pieces. Finely chop the onion and slice the bell pepper into thin strips. Chop or crush the garlic.
2
Heat the canola oil in a frying pan, add the onion and cook for about 2 minutes until translucent and slightly softened.
3
Add the chicken and sear over high heat on all sides. Then add the bell pepper so it stays slightly crisp.
TIP:
Sear the meat in a single layer in a well-heated pan so it quickly browns and stays juicy. Do not overcrowd the pan, and turn the meat only when it releases easily on its own and has a golden crust.
4
Stir in the garlic, tomato paste, sweet paprika, ground cumin and oregano. Cook briefly until fragrant, then season with salt and pepper.
TIP:
Briefly sauteing tomato paste and dry spices in fat enhances both their flavor and aroma. The tomato paste loses its raw acidity, and the spices bloom more fully. Just a few dozen seconds is enough - just don't let the mixture burn.

Assembly

5
Place four tortillas on a work surface and divide half of the grated cheddar, the chicken filling, and sliced jalapeños over them to taste.
6
Top each filled tortilla with a second tortilla and press lightly so the filling spreads evenly during cooking.
7
Cook the quesadillas one at a time in a moderately heated pan for 2 to 3 minutes per side. The cheese should melt to the edges and the surface should turn golden.