Crispy Chicken Quesadilla with Melted Cheese and Salsa

• 3 tablespoons oil
• 4 chicken thigh fillets chopped into small chunks
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon taco seasoning
• 1 small onion peeled and thinly sliced
• 1 red bell pepper deseeded and chopped
• 4 medium mushrooms sliced
• 4 large flour tortillas
• 200 g grated mixed cheese (about 2 packed cups; Cheddar and red Leicester works well)
• 4 spring onions sliced

To Serve:

• lime wedges
• chopped fresh coriander (cilantro)
• sour cream

• Preheat the oven to very low and set a baking tray aside to keep cooked quesadillas warm.
• Heat 2 tablespoons of oil in a large frying pan over medium–high heat.
• Add the chicken, salt, pepper, taco seasoning, onion, red pepper and mushrooms. Cook, stirring often, for 8–9 minutes until the chicken is cooked through. Remove from the pan and transfer to a bowl.
• Place a tortilla on a board. Sprinkle a quarter of the cheese over one half, spoon a quarter of the chicken mixture on top, and scatter a quarter of the spring onions. Fold the tortilla in half. Repeat with the remaining tortillas.
• Wipe the pan clean and return to a medium heat. Add ½ tablespoon oil. Cook two folded tortillas for 2–3 minutes on each side, until golden and the cheese has melted. Transfer to the warm oven while you cook the second batch.
• When all are cooked, transfer to a board and slice in half.
• Serve with lime wedges, chopped coriander and sour cream for dipping.

These are best served freshly cooked. You can make them in advance and store in the fridge; reheat in a pan on both sides until hot. Avoid microwaving, which makes the tortilla soggy.

Nutritional information is approximate, per portion (recipe serves 4).

Nutrition