~6 quesadillas

this recipe includes some additional ingredient lists, which are all optional - include them as you wish, and add them as needed during the packing step

Ingredients

Main

  • 6 tortillas
  • ~750g chicken breast fillets
  • 400g mozzarella
  • 300g cheddar
  • 2 cloves of garlic
  • [a hot sauce, like sriracha or sweet chilli]
Onions
  • 1 large onion
  • [white wine]
Red/Yellow/Green Pepper
  • 1 of each chosen pepper
  • [white wine]
Champignons
  • 200g champignons
  • [white wine]

Basics

  • salt
  • pepper
  • oil

Method

Preparation

  • wash and dice chicken (~1cm cubes)
  • grate cheese if ungrated
  • mince garlic
Onion
  • dice onion
  • on a small pan caramelise on low, optionally adding wine and turning up to high until evaporates
  • transfer to a small bowl for packing
Peppers
  • dice pepper, removing seeds
  • on a small pan fry on oil on low to medium, optionally adding wine and turning up to high until evaporates
  • transfer to a small bowl for packing
Champignons
  • dice champignons, I personally prefer to remove most of the stems too
  • on a small pan fry on a touch of oil on low to medium, optionally adding wine and turning up to high until evaporates
  • transfer to a small bowl for packing

Cooking

  1. If you are using any optional add-ons, prepare them first.

  2. Start a pan on high-medium with a touch of oil, and when it heats up add minced garlic. Stir and wait for ~30s, then add diced chicken, raise to high, sprinkle salt and pepper, and occasionally stir until done (will start to color, lose water).

  3. On your preparation station (plate) place a tortilla, then start your quesadilla. On one side of it, without overdoing it place:

    • a small layer of mozzarella and cheddar
    • chicken
    • optionally hot sauce
    • rest of your ingredients
    • a small layer of mozzarella and cheddar

  4. Fold your quesadilla in half. Get a clean (important) pan (large enough to fit an entire quesadilla, preferably), and get it to medium-low/medium, depending, and place your quesedilla on it. Occasionally move it around, and after 3-4 minutes turn it on it's other side (remember: This will vary. Test on your own setup). After another 3-4m, remove your quesadilla from the pan, and let cool down.

Serving

Serve alone, or with a dip (I recommend a garlic one), cut (I recommend into quarters)