Chicken quesadillas

Flavour tip: cook the chicken seasoning properly in the pan, then add lime at the end. This helps the filling taste like fajita meat rather than plain chicken and cheese. Leftovers: store the filling separately from the tortillas when possible. Refrigerate within 2 hours and use within 2–3 days. Quesadillas are best reheated in a dry pan or air fryer to restore the crispness.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toss the chicken with the paprika, cumin, garlic powder, onion powder, oregano, chilli, salt, pepper and lime juice.

Step 2

Heat the oil in a frying pan over medium-high heat. Cook the chicken for 5–8 minutes until cooked through to 75°C internally. Remove to a plate.

Step 3

In the same pan, cook the onion and capsicum for 4–5 minutes until softened. Return the chicken to the pan and mix together.

Step 4

Wipe the pan if needed and reduce the heat to medium.

Step 5

Lay a tortilla flat in the pan. Sprinkle cheese over one half, add a quarter of the chicken mixture, then another light sprinkle of cheese.

Step 6

Fold the tortilla in half. Cook for 2–3 minutes per side, pressing gently with a spatula, until crisp and golden and the cheese has melted.

Step 7

Repeat with the remaining tortillas. Cut into wedges and serve with salsa and yoghurt.