Chicken Fajita Quesadillas

Instructions

1. 1

   Use four 20 cm flour tortillas, approximately 40 g each, and ready-grated cheddar. Deseed and thinly slice the pepper and onion. Cut the raw chicken into short strips no thicker than 5 mm.

2. 2

   Heat a wide 32 cm skillet over medium-high heat for 1 minute. Keep it uncovered throughout cooking. Add the olive oil, pepper and onion; cook for 2 minutes, stirring frequently.

3. 3

   Add the chicken, smoked paprika, cumin, garlic powder and salt. Cook for about 5 minutes, stirring and separating the strips, until excess moisture has evaporated and the thickest chicken pieces reach 74°C/165°F on a food thermometer.

4. 4

   Transfer all the cooked filling to a ordinary plate and reduce the heat to medium. Working promptly, divide half the cheddar between one half of each tortilla, add one-quarter of the filling to each, then add the remaining cheddar. Fold each tortilla in half and press gently closed; allow about 1 minute for transferring and assembly.

5. 5

   In the same skillet, cook two folded quesadillas together over medium heat for 90 seconds per side, turning carefully, until golden and the cheese has melted. Transfer to serving plates and repeat with the remaining two quesadillas for another 3 minutes. Serve one folded quesadilla per person.