Chicken and cheddar quesadillas with salad

Step 1/4

• 1 red bell peppers
• ½ cucumber
• 10 g cilantro
• 10 g mint
• 1 limes
• salt
• pepper

• cutting board
• large bowl
• fine grater
• citrus press
• knife

Wash bell pepper and cucumber. Remove seeds, cut into fine slices, and transfer to a large mixing bowl. Roughly chop cilantro and mint and add to bowl. Season with lime zest, lime juice, salt, and pepper. Stir to combine and let sit to marinate.

Step 2/4

• ½ red onion
• 1½ scallions
• ½ avocado
• 125 g shredded cheddar cheese
• 50 g yogurt
• 50 g canned sweet corn
• salt
• pepper

• large bowl

Peel and finely dice red onion and green onions. Peel, pit, and dice avocado. Transfer all to a bowl and add cheddar, yogurt, and corn. Stir to combine and season with salt, and pepper.

Step 3/4

• 1 chicken breasts
• 1 tbsp sweet paprika powder
• oil (for frying)
• salt
• pepper

• frying pan

Cut chicken breast into strips and season with salt and pepper. Heat oil in a frying pan set over medium-high heat. Fry chicken breast for approx. 3 – 4 min., or until golden brown. Add paprika powder to chicken and mix. Add to bowl with cheddar-yogurt mixture and stir to combine.

Step 4/4

• 2 flour tortillas

Top half of a wheat tortilla with the filling, then fold the tortilla in half to close. Repeat with remaining tortillas and filling. Fry each tortilla in a greased pan on both sides until golden bowl. Slice into wedges and serve with salad. Enjoy!

Enjoy your meal!