Quesadilla with chicken and sauce

Ingredients:

Quesadilla

• 12 large wheat tortillas
• 2 tbsp. l. olive oil
• 2.5 cups of grated cheese
• 1 kg skinless chicken breasts
• Pico de gallo, for serving, see recipe below
• 2 tbsp. taco seasoning or Cajun seasoning
• 1 large onion, cut into half rings
• 1 green bell pepper, seeded and cut into strips
• 1 red bell pepper, seeded and cut into strips
• 1 yellow bell pepper, seeded and cut into strips
• 12 tbsp (170 g) butter, for frying

Pico de Gallo

• 12 plum tomatoes
• 3 yellow or red onions
• 2 cups fresh cilantro leaves
• 2-3 jalapeno pods
• 1 lime

Preparation:

1. Heat 1 tablespoon olive oil in a skillet over high heat. Season the chicken with salt, pepper, and taco seasoning. Add the chicken to the skillet and cook over medium-high heat until cooked through, about 4 minutes per side. Remove the chicken breasts from the skillet and cut into cubes.
2. Add the remaining 1 tablespoon of olive oil to the skillet and heat over high heat. Add the onion and pepper and cook until the peppers are charred in spots, 3-4 minutes.
3. In a separate skillet over medium heat, melt 0.5 tbsp (75 g) of butter and place a tortilla in the skillet. Next, assemble the quesadillas by sprinkling the bottom tortilla with grated cheese, then the chicken and roasted peppers. Top with a little more grated cheese and cover with another tortilla.
4. When the tortilla is golden brown on the bottom, carefully flip the quesadilla over, adding another 0.5 tbsp (75 g) of butter to the pan. Continue cooking until the other side is golden brown. Repeat with the remaining tortillas and fillings.
5. Slice each quesadilla into wedges and serve with pico de gallo.

6. Pico de Gallo

   
   Finely dice equal amounts of tomatoes and onions. Coarsely chop the cilantro.
7. Next, cut 1 or 2 jalapeños in half. Scrape out the seeds with a spoon. (If you like it hotter, leave some of the white membrane.) Dice the jalapeños very finely; you want the salsa to have a hint of the jalapeño and its flavor without being too overwhelming. Then combine the four ingredients in a bowl.
8. Cut the lime in half and squeeze the juice from half into a bowl. Season with salt and toss. Be sure to taste the pico de gallo and adjust the salt or add more jalapeño if needed.