Chicken and Cheddar Quesadilla

Ingredients

• Skin-On Chicken Breasts 3 pieces
• Onion 1 head
• Tomatoes 1 piece
• Cheshire Cheese 5 oz
• Orange Bell Peppers 1 piece
• Canned Corn to taste
• Dill to taste
• Passata Tomato Sauce 5 oz
• Tortillas 6 pieces
• Salt to taste
• Ground Black Pepper to taste
• Olive Oil to taste

Step-by-Step Guide

Step 1

Finely chop the onion, tomatoes, and bell pepper, add corn (optional), sauté everything in a small amount of oil, transfer to a bowl, and if desired, you can add finely chopped dill for freshness.

Step 2

Cut the chicken fillet into thin strips (no more than 1 cm thick) and sauté in olive oil over high heat for 2–3 minutes, stirring occasionally. Add tomato paste, salt, and pepper, mix well, cook for another minute, and then transfer the meat to the vegetables.

Step 3

Grate the cheddar cheese using a large grater (you can also use Parmesan, Gouda, or another hard/semihard cheese).

Step 4

On one half of the tortilla, sprinkle cheese, then add the filling, followed by another layer of cheese. Fold over the other half of the tortilla, cut it in half (as shown in the picture), and grill in a skillet or on a grill for 2–3 minutes on one side. Then carefully flip and cook for another 1–2 minutes on the other side.