Directions

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1. Gather your ingredients before you start cooking.

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1. Heat olive oil in a frying pan over medium-high heat.

2. Add chicken and cook until lightly browned.

3. Stir in Holy Jalapeño seasoning.

4. Add sliced pepper and onion.

5. Cook for 3–4 minutes until just softened.

6. Remove from heat.

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1. Lightly wet one tortilla at a time under running water.

2. Shake off excess water.

3. This prevents cracking when folding.

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1. Lay tortilla flat.

2. Sprinkle cheese on one half.

3. Add a spoonful of chicken filling.

4. Add a little more cheese on top.

5. Fold tortilla in half, then fold again to form a sealed layered triangle.

6. Repeat with remaining tortillas.

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1. Preheat oven to 200°C.

2. Place folded quesadillas on a lined tray.

3. Sprinkle a little extra cheese on top.

4. Bake for 12–15 minutes until golden and crisp.

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1. The outside should be lightly golden and crisp. The cheese inside should be fully melted and stretchy. The filling should be hot throughout and evenly distributed in layers.

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1. Serve with salsa, sour cream and guacamole. Slice into wedges for sharing. Also works cold in lunchboxes the next day.