Tuesday Jun 04, 2019
Olive oil 2 tbsps
Chicken breast fillet (diced) 4
Salt to taste
Pepper to taste
Large onion (sliced) 1
(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
For Taco seasoning
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
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.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sprinkle the chicken with salt, pepper and taco seasoning.
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.
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.
Sizzle 1/2 teaspoon of butter on a griddle over medium heat and lay a tortilla on it.
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.
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.
Continue cooking until the second side is golden.
Repeat with the remaining tortillas.
Cut each quesadilla into wedges and serve with salsa. Enjoy!
Originally published in The news