Crispy Chicken Quesadillas

Method

1. 1

   Season the chicken

   Toss the chicken with the cumin, smoked paprika, garlic powder, salt, black pepper and cayenne for 1 minute, until evenly coated.

2. 2

   Cook the chicken

   Heat the oil in a large frying pan over medium-high heat. Cook the chicken in two batches for 4 to 5 minutes each, stirring occasionally, until browned and each piece reaches 74°C (165°F). Transfer to a plate.

3. 3

   Cook the vegetables

   Add the pepper and onion to the pan and cook over medium heat for 4 to 5 minutes, stirring, until softened. Add the lime juice and cook for 30 seconds, until fragrant.

4. 4

   Combine and season the filling

   Return the chicken to the pan and stir with the vegetables over low heat for 1 minute, until evenly mixed and hot. Taste and add salt as needed, then cool for 5 minutes.

5. 5

   Fill the tortillas

   Divide the filling into six equal portions, mixing it between portions so chicken and vegetables are distributed evenly. Cover half of each tortilla with cheese, add filling, top with cheese, leave a 1 cm border and fold.

6. 6

   Fry the quesadillas

   Wipe the pan clean. Melt 1 teaspoon butter over medium heat and cook one quesadilla for 2 to 3 minutes per side, until golden, crisp and the cheese is melted. Repeat, adding butter for each.

7. 7

   Rest and serve

   Rest the quesadillas on a board for 3 minutes, until the filling settles. Cut into wedges and serve with the sour cream and salsa.

Tips

• Cut the chicken into even pieces and check several pieces with a food thermometer; every piece must reach 74°C (165°F).
• Cook one quesadilla at a time in a typical large frying pan. Keep cooked quesadillas warm on a rack in a low oven while finishing the rest.
• Taste the combined filling before assembling and adjust the salt to suit your cheese and salsa.

Swaps

• Use Monterey Jack or cheddar, as preferred.
• Adjust the cayenne to taste, or omit it for a milder filling.
• A mild green pepper can replace the red pepper.

Storing

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in a frying pan over medium heat for 2 to 3 minutes per side, until crisp and piping hot.