Quick Chicken Quesadilla

📝 Ingredients

• 1 large flour tortilla (or 2 small ones)
• 60 g cooked shredded chicken (leftover roast chicken = perfect)
• 40 g cheddar or shredded cheese
• ¼ red bell pepper, cut into thin strips
• ¼ green onion, sliced
• ½ tsp ground cumin
• ½ tsp paprika
• Salt, pepper
• To serve: light sour cream, quick guacamole (avocado + lime), salsa

🍴 Utensils

• Non-stick skillet (large)
• Wide spatula
• Lid

📖 Steps

1. Mix the shredded chicken with the cumin, paprika, salt and a pinch of pepper in a bowl. Coat well — even leftovers become tasty this way.
2. Heat the dry pan over medium heat. Lay the whole tortilla flat in it.
3. On one half of the tortilla, spread half the grated cheese, then the seasoned chicken, bell pepper strips and green onion. Finish with the rest of the cheese (it binds the filling to the tortilla).
4. Fold the tortilla into a half-moon. Press gently with the spatula so everything sticks together.
5. Cook for 2–3 min without moving until the underside is golden brown and crisp. Check by gently lifting the edge with the spatula.
6. Carefully flip using the wide spatula. Cook for another 1–2 min on the other side. Cover with a lid for the last 30 sec to melt the cheese completely.
7. Cut into 3–4 triangles with a knife or kitchen scissors. Serve immediately with sour cream, guacamole and salsa.