Chicken Fajita Quesadilla

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Season and Cook Chicken

• 1 tsp Olive Oil
• 1/4 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1/2 tsp Paprika
• 150g Chicken Breast

In a small bowl, combine olive oil, chili powder, ground cumin, paprika, salt, and pepper. Add diced chicken breast into the bowl to marinate.

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Cook Chicken and Vegetables

• 1 tsp Olive Oil
• 1/4 Red Bell Pepper
• 1/2 Small Onion
• 1 Clove Garlic

Heat a non-stick pan over medium-high heat and lightly coat it with olive oil. Add the seasoned chicken slices to the skillet and cook until browned and cooked through, about 5-6 minutes. Remove from the pan and set aside. In the same pan, add thinly sliced bell pepper and onion. Cook until softened and slightly charred, about 3-4 minutes. Add in minced garlic and cook for another minute or so until fragrant. Remove the vegetables from the skillet and set aside.

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Assemble Quesadilla

• 2 Flour Tortilla
• 25g Monterrey Jack
• 25g Mozzarella

Place one flour tortilla in the pan. Shred your cheese block yourself and layer half of the shredded cheese on just one half of the tortilla. Arrange the cooked chicken, bell pepper, and onion on top of the cheese. Sprinkle the remaining shredded cheese over the chicken and vegetables.

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Cook Quesadilla

Fold the empty half of the tortilla over the filling to form a half-moon shape. Press down gently with a spatula and cook for 2-3 minutes on each side, or until the tortilla is crispy and golden brown, and the cheese is melted.

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Serve

Remove the quesadilla from the pan and repeat the same process with the other tortilla. Let it cool for a minute before slicing into wedges. Serve hot.