Quesadillas

Ingredients:

• 8 small flour tortillas (6-inch diameter)
• 2 cups (200g) shredded Oaxaca cheese, or mozzarella as a substitute
• 1/2 cup (80g) cooked and shredded chicken breast
• 1/4 cup (30g) chopped white onion
• 1/4 cup (15g) chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• 1 tablespoon (15ml) vegetable oil
• 1/2 teaspoon (1g) ground cumin
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (1g) black pepper

Instructions:

1. In a bowl, combine shredded chicken, chopped onion, cilantro, cumin, salt, and black pepper. Mix well to incorporate all the flavors.
2. Heat a large skillet over medium heat and add vegetable oil.
3. Place a tortilla in the skillet. Sprinkle 1/4 cup of cheese evenly over the tortilla.
4. Evenly distribute about 2 tablespoons of the chicken mixture over the cheese. Add a few slices of jalapeño if using.
5. Top with another 1/4 cup of cheese and place a second tortilla on top.
6. Cook for 2-3 minutes until the bottom tortilla is golden brown and crispy, then carefully flip the quesadilla using a spatula.
7. Cook the other side for another 2-3 minutes until golden brown and the cheese is melted.
8. Remove from skillet and let it cool slightly before slicing into wedges.
9. Repeat the process with the remaining tortillas and filling ingredients.
10. Serve warm with your choice of salsa, guacamole, or sour cream.

Notes:

For an authentic touch, use Oaxaca cheese which melts beautifully. You can also add cooked mushrooms, sautéed bell peppers, or beans for extra filling options. Quesadillas are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat in a skillet to retain crispiness.