Made this quesadilla with a store bought flour tortilla wrap. There are other options for the base wrap such as corn or wheat flour tortilla wraps too. However, today's version is just flour. I filled it with shredded Cheddar cheese and this is just one of the most usual ways before placing it on a grill, the main idea is to melt the Cheddar cheese. You can also see that I have added red bell peppers, yellow bell peppers as well as green capsicum. All of these fresh bell peppers are best served diced. On top of lettuce (which I have shredded), topping it with Jalapeno and cherry tomatoes are a must! The mixture of spices included oregano, freshly ground pepper, some chili flakes and garlic granules. Then after assembling, they are cooked on a griddle with a dash of oil til light golden brown. This is rather a single tortilla version (as a full quesadilla involves two tortillas filled with all the toppings and fillings in between). This version is made with one tortilla wrap, folded into a half-moon shape.
Ingredients:
Large flour tortillas
2 Tablespoons olive oil
2 1/2 cups grated cheese (Lactose Free Cheddar in this case)
2 pounds skinless chicken breasts (minced)
Oregano, Salt and pepper
2 Tablespoons taco seasoning mix
1 medium onion, slices
Green bell pepper, seeded, diced
Red bell pepper, seeded, diced
Yellow bell pepper, seeded, diced
Butter for frying
Pico de Gallo (Cherry tomatoes, red onions, fresh cilantro leaves, Jalapenos, lime, salt)
Steps: Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the minced chicken with salt, pepper and taco seasoning. Add the minced chicken to the skillet and saute over medium-high heat until done. About 8 minutes. Remove from the skillet and dice into cubes. Set aside.
Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a little 'burnt' areas. Remove and set aside.
Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve with Pico de Gallo.
Pico de Gallo:
Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro. Slice the Jalapeno in half. With a spoon, scrape out the seeds. For more 'kick' and heat, leave the white membranes. Dice the jalapenos finely or roughly depending on your preferences. Place all in a bowl. Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined.
