Smoky Chicken & Pepper Quesadillas with Melted Cheese

• 500 g Boneless Skinless Chicken Breast, Raw
• 200 g Red Bell Pepper, diced
• 150 g Yellow Bell Peppers, diced
• 100 g Red Onions, diced
• 240 g Enriched Flour Tortilla
• 240 g Cheddar Cheese, shredded
• 30 g Olive Oil
• 8 g Smoked Paprika
• 5 g Cumin
• 60 g Lime, cut into wedges
• 15 g Cilantro, roughly chopped

Steps

1. Slice the chicken breast into thin strips and dice the red pepper, yellow pepper and red onion — having everything prepped means the filling comes together fast once the pan is hot.
2. Toss the chicken strips with the smoked paprika, cumin, salt and pepper until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 4-5 minutes until golden and cooked through. Remove and set aside.
4. In the same skillet, sauté the peppers and onion for 3-4 minutes until slightly softened but still with a bit of bite.
5. Return the chicken to the pan and toss everything together, then remove from the heat.
6. Wipe out the skillet and set it over medium heat. Lay a tortilla flat, scatter over a layer of cheddar, a portion of the chicken and pepper filling, then a final layer of cheddar, and fold in half.
7. Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden and crisp and the cheese has fully melted. Repeat with the remaining tortillas.
8. Slice into wedges and serve immediately with lime wedges and a scatter of fresh cilantro.