Chicken Quesadilla

Let's cook

1. 1

   Cook the vegetables first

   Fry the pepper and onion in the oil for 5 minutes until softened, then toss with the chicken, chilli powder, and cumin. Raw vegetables release water inside the quesadilla.

2. 2

   Cheese on both sides

   Scatter cheese directly onto the tortilla, add the filling, then more cheese on top before folding. The cheese on both faces is what glues it shut.

   💡

   Filling touching the tortilla is why quesadillas fall apart. Cheese first, cheese last.

3. 3

   Dry pan, medium heat

   Cook in a dry pan over medium heat — no oil. Oil makes the tortilla greasy rather than crisp.

4. 4

   Be patient

   Cook 4 minutes per side, pressing gently with a spatula, until the tortilla is browned in patches and the cheese has fully melted. High heat browns the outside before the cheese melts.

5. 5

   Rest before cutting

   Rest 2 minutes on a board before cutting into wedges, so the cheese sets enough to hold.

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