Chicken Pizza Quesadillas

Instructions

1. 1

   Use four 20 cm flour tortillas and purchased grated mozzarella. Finely dice the pepper, then cut the raw boneless, skinless chicken breast into small, thin pieces about 5 mm thick.

2. 2

   Heat 1 teaspoon olive oil in a wide 32 cm skillet over medium-high heat for 1 minute. Add the chicken, pepper, oregano, salt and black pepper. Cook uncovered for about 5 minutes, stirring frequently, until a food thermometer inserted sideways into the thickest chicken pieces reads at least 74°C/165°F.

3. 3

   Stir in the pizza sauce and cook uncovered over medium-high heat for 1 minute, until it clings to the chicken with no watery liquid remaining. Transfer the filling to a plate.

4. 4

   Take the skillet off the heat and carefully wipe away sauce residue with a paper towel held in tongs. Allow about 2 minutes to assemble: divide the chicken filling and mozzarella equally among the four tortillas, placing everything on one half of each tortilla, then fold the empty halves over.

5. 5

   Return the same skillet to medium heat. Add 1/2 teaspoon olive oil and heat for 30 seconds. Place two folded quesadillas in the skillet without overlapping. Cover and cook for 90 seconds, then uncover, carefully turn and cook for another 90 seconds, until golden underneath and the cheese has melted.

6. 6

   Transfer the first two quesadillas to serving plates. Add the remaining 1/2 teaspoon olive oil and cook the remaining two quesadillas in the same way: 90 seconds covered, then turn and cook for 90 seconds uncovered. Serve one folded quesadilla per person.