Chicken Quesadilla

Ingredients

• Chicken fillet 2 pieces
• Orange Bell Peppers 10 oz
• Orange Bell Peppers 10 oz
• Spanish onions 10 oz
• Mild Chili Spice 5 oz
• Ground ancho chili pepper 5 oz
• Garlic 5 cloves
• Tomatoes 15 oz
• Cilantro 0 oz
• Lime 1 piece
• Tortillas 6 pieces
• Mild Chili Spice ½ spoons
• Ground Black Pepper ⅓ spoons
• Salt to taste
• Sugar 1 tablespoon
• Cheshire Cheese 15 oz
• Vegetable Oil to taste

Step-by-Step Guide

Step 1

Slice the chicken breast open lengthwise and unfold it like a book. Season with salt and pepper, sprinkle with hot pepper, drizzle with vegetable oil, cover with plastic wrap, and let marinate for 10-15 minutes. Sear in a hot skillet for 2 minutes on each side. Then transfer to a plate and let cool.

Step 2

Cut the red onion into large wedges.

Step 3

Cut the sweet pepper, chili, and tomatoes into pieces of the same size.

Step 4

Finely chop the garlic.

Step 5

In the same skillet, add oil and sauté the bell pepper over high heat first, then add the onion, chili, and garlic.

Step 6

Near the end, add the tomatoes. The vegetables should be browned on the sides but still remain crispy.

Step 7

Cut the chicken into large pieces and chop the cilantro not too finely. Add them to the sautéed vegetables, season with salt and pepper, add sugar, and drizzle with lime juice.

Step 8

Heat the tortilla on a dry skillet on both sides.

Step 9

Place the grated cheese and filling inside, fold in half, and transfer to an oven preheated to 390°F on the grill setting. Bake the tortilla for 4-5 minutes until they are golden and crispy.

Step 10

Serve with sour cream.