Quesadilla

Instructions

Special requirement: none

1. Preheat the oven to 200°C (400°F). Slice the chicken, red bell pepper, green bell pepper, red onion, and jalapeno into thin strips. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the chicken, salt, cumin powder, and paprika to the skillet. Cook for 5 minutes or until the chicken is cooked through. Remove the chicken from the skillet and set aside. In the same skillet, heat another teaspoon of olive oil. Add the sliced red bell pepper, green bell pepper, red onion, and jalapeno. Cook for 5 minutes or until the vegetables are slightly softened. Place one tortilla on a baking sheet. Spread half of the cooked chicken, bell peppers, onions, and jalapeno on the tortilla. Sprinkle half of the cheddar cheese over the chicken and vegetables. Cover with the second tortilla. Repeat steps 8-11 with the remaining ingredients to make a second quesadilla. Bake the quesadillas in the preheated oven for 10 minutes or until the cheese is melted and the tortillas are crispy. Remove from the oven and let them cool for a few minutes. Slice each quesadilla into quarters. Serve hot with sour cream, guacamole, and salsa.