Chicken Quesadilla

Method

1. 1If your chicken isn't already cooked, poach or pan-fry a breast or thigh, then shred it. Leftover or rotisserie chicken is ideal here and cuts the time right down.
2. 2Slice the bell pepper and onion thinly. Heat the oil in a skillet and cook them with the minced garlic over medium-high heat until soft and lightly charred at the edges, about 5 minutes.
3. 3Add the shredded chicken, cumin, smoked paprika, and chili powder to the pan. Toss for a minute or two to warm through and coat the chicken in the spices, then squeeze over half the lime and stir in the chopped cilantro. Tip the filling out and wipe the pan.
4. 4Lay a tortilla in the dry pan over medium heat. Each quesadilla gets a quarter of the cheese, about 37 g: scatter roughly two thirds of that portion over one half of the tortilla, add a quarter of the chicken filling, then the rest of the portion on top — the cheese on both sides is the glue that holds it shut.
5. 5Fold the empty half over the filling and press down gently. Cook for 2 to 3 minutes until the underside is golden and crisp, then flip carefully and cook the other side until the cheese is fully melted.
6. 6Slide onto a board and let it rest for a minute before cutting — this lets the cheese set slightly so the filling doesn't spill out. Repeat with the remaining tortillas.
7. 7Cut each quesadilla into wedges and serve with the remaining lime, and salsa, sour cream, or guacamole for dipping.