Buffalo Chicken Quesadillas

Instructions

1. 1

   Use four 20cm tortillas, approximately 45g each, and pre-grated cheddar. Finely dice the bell pepper and cut the raw boneless, skinless chicken into 1cm pieces.

2. 2

   Heat a wide 32cm skillet over medium-high heat for 1 minute. Keep the skillet uncovered throughout cooking; no water is needed.

3. 3

   Add the oil, chicken, bell pepper and garlic powder. Cook for approximately 6 minutes, stirring frequently, until the pepper softens, excess moisture evaporates and several of the largest chicken pieces register at least 74°C/165°F on a food thermometer.

4. 4

   Reduce the heat to low. Add the hot sauce and butter, then stir for 1 minute until the butter melts and the sauce coats the chicken without pooling. Transfer all the filling to a plate.

5. 5

   Turn off the heat briefly and carefully wipe any wet sauce residue from the skillet with a folded paper towel held in tongs. Allow about 1 minute to assemble: scatter 15g cheddar over one half of each tortilla, divide the chicken and pepper filling equally between them, and top each with another 15g cheddar. Fold each tortilla in half.

6. 6

   Return the same skillet to medium heat. Add two folded quesadillas and cook for 1½ minutes per side, turning carefully, until golden and the cheese melts. Transfer to serving plates and repeat with the remaining two quesadillas for another 3 minutes. Serve one folded quesadilla per person.