Chicken Pesto Mozzarella Quesadillas

Instructions

1. 1

   Use four 20cm tortillas and purchased shredded, low-moisture mozzarella. Cut the boneless, skinless chicken breast into short strips about 5mm thick. Wash your hands and clean the knife and cutting board after handling the raw chicken.

2. 2

   Heat the olive oil in a wide 32cm nonstick skillet over medium-high heat for 1 minute, uncovered. Add the chicken, salt and black pepper. Spread out and cook for 5–6 minutes, turning regularly, until a food thermometer inserted sideways into the thickest pieces reads 74°C/165°F.

3. 3

   Add the spinach and stir for 1 minute until wilted and any released moisture has evaporated. Turn off the heat, stir in the pesto and transfer the filling to a clean ordinary plate. Allow about 1 minute for mixing and transferring; scrape the skillet clean with a spatula.

4. 4

   Working promptly on a clean surface, scatter 20g mozzarella over one half of each tortilla. Divide the chicken filling equally between them, add another 20g mozzarella to each and fold each tortilla in half. Allow about 1 minute for assembly.

5. 5

   Return the same skillet to medium heat. Add two folded quesadillas side by side. Cook for about 1½ minutes with the lid on, then flip and cook uncovered for about 1½ minutes, until golden underneath, the cheese is melted and the filling reaches 74°C/165°F.

6. 6

   Transfer to a serving plate and repeat with the remaining two quesadillas in the same skillet, again cooking for about 3 minutes total and checking the filling temperature. Serve one folded quesadilla per person.