Chicken quesadillas with red pepper, onion and Cheddar

Ingredients

Preparation

Cut the vegetables into thin strips Cut the chicken into thin strips and season with salt. Brown the chicken strips in a pan with very hot olive oil and set aside. In the same pan, sauté the vegetables over a high heat with olive oil. Mix the sautéed vegetables with the chicken. Grate the Cheddar cheese.

Assembly: Place a quarter of the vegetable and chicken mixture on each of the tortillas covering half, sprinkle with plenty of grated cheese on top and close to form the quesadillas. Brown the quesadillas on both sides in a pan with a little oil over a medium heat.

Note: You can serve the quesadilla with a salad of tomato, avocado and coriander dressed with olive oil, salt and lemon.

Tips: Quesadillas can be prepared in advance and left in the fridge until ready for cooking.