Chicken and Cheese Quesadilla

• 400 gboneless, skinless chicken thighs (cut into bite-sized pieces)
• 1bell pepper (red, thinly sliced)
• 0.5onion (thinly sliced)
• 0.5 cupcorn (drained)
• 1.5 tbspcooking oil (0.5 tbsp for vegetables, 0.5 tbsp for chicken, remainder for cooking tortillas)
• 1 tsppaprika (for seasoning chicken)
• 0.5 tspcumin (for seasoning chicken)
• 0.5 tspgarlic powder (for seasoning chicken)
• 0.5 tspsalt (for seasoning chicken)
• 0.25 tspblack pepper (for seasoning chicken)
• 4tortillas (flour, large)
• 1.5 cupcheddar cheese (shredded)
• 1 cupmozzarella cheese (shredded)
• 2 stalkthin scallions (thinly sliced)
• 0.5 cupsour cream (for sauce)
• 1 tbsplime juice (for sauce)
• 0.25 tspgarlic powder (for sauce)
• 1 pinchsalt (for sauce)

1. 1

   Cut the chicken thighs into bite-sized pieces and thinly slice the bell pepper and onion.

2. 2

   Add the paprika, cumin, garlic powder, salt, and black pepper to the chicken and toss to coat evenly.

3. 3

   Heat a skillet over medium heat, add 0.5 tbsp cooking oil, and sauté the onion and bell pepper for 3–4 minutes.

   3 minutes4 minutes
4. 4

   Once the vegetables have softened slightly, add the corn, sauté for about 1 more minute, and transfer to a plate.

5. 5

   Add 0.5 tbsp cooking oil to the same pan and spread the seasoned chicken in a single layer.

6. 6

   Cook the chicken for 6–8 minutes, flipping occasionally, until golden-brown on the outside and cooked completely through.

   6 minutes8 minutes
7. 7

   Remove the cooked chicken from the pan and toss lightly with the sautéed vegetables.

8. 8

   Mix the sour cream, lime juice, garlic powder, and salt in a small bowl to prepare the sauce.

9. 9

   Lower the heat to low and cook the tortillas one by one, using a little of the remaining cooking oil as needed.

10. 10

    Place a portion of the cheddar cheese and mozzarella cheese over half of a tortilla.

11. 11

    Layer the chicken and vegetable mixture and thin scallions over the cheese, then sprinkle a bit more cheese on top.

12. 12

    Fold the empty half of the tortilla over the filling to close.

13. 13

    Cook for about 2 minutes until the bottom is crisp and golden-brown, then flip.

    2 minutes
14. 14

    Cook the other side for 1–2 minutes until the cheese is fully melted, then remove from the pan.

    1 minutes2 minutes
15. 15

    Cook the remaining tortillas the same way, then let rest for about 1 minute.

    1 minute
16. 16

    Cut the quesadillas into wedges and serve with the prepared sour cream sauce.

You can replace the cheddar and mozzarella with any good melting cheese. Store leftover quesadillas in the refrigerator and reheat in a skillet or air fryer to restore their crispiness.