Ingredients
Olive oil 2 tbsps
Chicken breast fillet (diced) 4
Salt to taste
Pepper to taste
Large onion (sliced) 1
Green capsicum
(cut into strips) 2
Butter (for frying) 6 tbsps
Large tortillas 6
Grated mozzarella & cheddar or pizza cheese 21/2 cups
Salsa for serving
Taco seasoning 2 tbsps
Chilli powder 2 tbsps
Ground cumin 1 tbsp
Kosher salt 2 tsps
Paprika 1 1/2 tsps
Ground coriander 1 tsp
Cayenne pepper 1/2 tsp
METHOD
n ‑First of all, dry roast all the ingredients of taco seasoning in a pan and cool. Store in an airtight container. You can store this seasoning up to 1 month.
n ‑Heat 1 tablespoon of olive oil in a skillet over medium heat. Sprinkle the chicken with salt, pepper and taco seasoning.
n ‑Add chicken to the skillet and saute over medium-high heat for about 8-10 minutes or until done. Remove from the skillet and set aside.
n ‑Add the remaining 1 tablespoon olive oil to the skillet over medium heat. Add in the onions and capsicums and cook for 3-4 minutes. Remove and set aside.
n ‑Sizzle 1/2 teaspoon of butter on a griddle over medium heat and lay a tortilla on it.
n ‑Build the quesadillas by laying grated cheese on the bottom tortilla and then arranging the chicken and cooked onion and capsicum. Top with a little more grated cheese and top with a second tortilla.
n ‑When one side of the tortilla turns golden, carefully flip the quesadilla to the other side, adding another 1/2 teaspoon of butter to the skillet at the same time.
n ‑Continue cooking until the second side is golden.
n ‑Repeat with the remaining tortillas.
n ‑Cut each quesadilla into wedges and serve with salsa. Enjoy!