Chicken quesadilla

Cut the chicken into 1 cm strips, the pepper into thin strips and the onion into half-moons.

Cut the vegetables before the chicken, or wash the board and knife in hot soapy water after the raw meat.

Heat the oil over high heat, add the chicken, paprika, cumin and salt. Fry, stirring, for 6–7 minutes until no pink remains inside the strips. Transfer to a bowl.

In the same pan, fry the onion and pepper for 5 minutes until soft, then mix them with the chicken.

Scatter some cheese over one half of each tortilla, top with the filling and more cheese, then fold the other half over.

Cook the quesadillas in a dry frying pan over medium heat for 2–3 minutes per side, pressing down with a spatula, until the tortilla is golden and the cheese has melted.

Let cool for a minute, then cut each quesadilla into 3 wedges. Enjoy!