Quesadilla

 

Ingredients

1) Tortilla – 5 medium-sized

2) Boneless chicken – 250 gm, cut into small pieces

3) Pepper powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Cumin powder – 1/4 tsp

    Lemon juice – 1 tea spoon

    Salt – To taste

Marinate the chicken pieces with ingredients numbered 3. Set aside for 15 minutes.

4) Olive oil – 4 tsp

5) Mushroom – 1/2 cup, sliced

    Bell pepper – 1/4 cup, sliced

    Onion – 1/4 cup, sliced

6) Salt – To taste

    Pepper powder – 2 pinches

7) Shredded cheese – 3/4 cup or as required

Method

1) Heat 3 tsp olive oil in a pan, at medium heat. Add in the chicken pieces and stir-fry until done, about 8 minutes. Remove the chicken on to a plate. Add remaining 1 tsp olive oil in the same pan and stir-fry all the veggies, for about 1 minute. Season with salt and pepper powder. Add in the cooked chicken pieces and mix everything well.

2) Warm the tortilla in a pan. Transfer to a plate and brush with little olive oil. Sprinkle around 1.5 – 2 tbsp grated cheese on one half of the tortilla. Top it with some of the chicken-veggie filling followed by 2 tbsp shredded cheese. Fold the tortilla and place it on the pan. Cook for 2  minutes or until cheese melts and it turns golden brown and crisp. Flip over to the other side and cook for another 1 – 2 minutes or so. Transfer to a plate. Cut into 3 pieces and serve with sour cream, pico di gallo, or guacamole.