Chicken Mushroom Cheddar Quesadillas

Instructions

1. 1

   Use purchased sliced mushrooms, grated cheddar and four 20 cm flour tortillas weighing about 50 g each. Cut the raw boneless, skinless chicken breast into short strips about 5 mm thick.

2. 2

   Heat one wide 32 cm skillet over medium-high heat with 1 teaspoon of the oil for 1 minute. Add the mushrooms and cook uncovered for 2 minutes, stirring frequently. No water is needed; keep the skillet uncovered throughout cooking.

3. 3

   Add the chicken, garlic powder, paprika, salt and black pepper. Spread the chicken across the skillet and cook for about 5 minutes, stirring frequently, until the mushrooms' liquid has evaporated and the chicken reaches 74°C/165°F in its thickest pieces on a food thermometer.

4. 4

   Turn off the heat and transfer the cooked filling to a plate. Wipe any loose residue from the same skillet with a paper towel held in tongs. Working promptly, distribute half the cheddar over one half of each tortilla, divide the filling equally over it, then add the remaining cheddar and fold each tortilla in half. Allow about 1 minute for transferring and assembly.

5. 5

   Return the same skillet to medium heat and spread 0.5 teaspoon of the remaining oil across its surface. Add two folded quesadillas in a single layer and cook uncovered for 90 seconds per side, until golden and the cheese melts. Transfer to serving plates. Repeat with the final 0.5 teaspoon oil and the remaining two quesadillas, again cooking for 90 seconds per side. The two batches take 6 minutes total. Serve one folded quesadilla per person.