We're going back to Mexico with chicken and cheese quesadillas, Mexican cuisine is my husband's specialty, on Sundays he's the one who sticks to the kitchen by volunteering a second time (and I can tell you that it feels good), after you have prepared the Chili con carne. 


°3 tbsp olive oil
°1 red onion
°2 cloves garlic
°3 or 4 Chipotle is a dried and smoked preparation of Jalapeno (Mexican pepper) (I only used one because it was very spicy)
°4 small vine tomatoes, cubed
°3 spring onions°
°6 Tortillas
° leftover chicken breast about 2 cups (or chicken cutlets that you are cooking)
°4 c Cheddar type cheese
°2 small red bell peppers and 1 orange optional
°lime to serve
°sour cream for serve optional
°salt // pepper

* Methods 

If you are using cutlets start by cooking them in a skillet until golden brown and cooked through. Let cool before slicing them.
Heat the olive oil and add the red onion and sauté for about 5 minutes.
Add the garlic and sauté for about 1 minute.
Add the diced tomatoes and the Mexican Chipotle pepper. Add the diced peppers.
Cook until the liquid evaporates and the peppers become tender and the mixture thickens, about 20 minutes.
Then stir in the chicken, chopped cilantro and green onions.
Salt and pepper and mix everything. Keep warm.
Heat a frying pan or like me a pancake pan. Place a Tortilla. Leave on the heat until hot to the touch.
Flip the tortilla and top half with the chicken mixture and the other half with grated cheese.
As soon as the cheese begins to melt, fold the tortilla in half as in the photo.
Cook the Tortilla until crispy and golden on both sides.
Repeat the same operation with the rest of the tortillas.
Serve immediately with sour cream or a salad.

Enjoy !