Chicken and Pepper Quesadillas

Ingredients

• 600 gBoneless skinless chicken breasts, cut into 1/2-inch pieces
• 8Large flour tortillas (10 in)
• 1 mediumRed bell pepper, thinly sliced
• 2 cupsOld cheddar, shredded
• 120 mlMedium salsa
• 120 mlSour cream
• 15 mlCanola oil
• 6 gSalt
• 3 gGround black pepper
• 5 gChili powder

Method

1. Season the 600 g chicken pieces with 6 g salt, 2.5 g black pepper, and 5 g chili powder. Heat 15 ml canola oil in a large non-stick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until no longer pink, about 5 minutes.⏱ 5 min timer in cook mode
2. Add the 200 g thinly sliced red bell pepper to the skillet with the chicken. Cook, stirring occasionally, until the pepper is tender-crisp, about 3 minutes. Remove the chicken and pepper mixture from the skillet and set aside.⏱ 3 min timer in cook mode
3. Wipe the skillet clean. To assemble each quesadilla, place one of the 8 flour tortillas in the dry skillet over medium heat. Sprinkle about ¼ cup of the 200 g shredded cheddar over half of the tortilla.
4. Spoon about 1/4 of the chicken and pepper mixture over the cheese. Top with another ¼ cup of shredded cheddar. Place a second flour tortilla on top. Cook for 2-3 minutes per side, until golden brown and the cheese is melted. Repeat with remaining ingredients to make 4 quesadillas.⏱ 8 min timer in cook mode
5. Cut each quesadilla into wedges and serve immediately with 120 ml salsa and 120 ml sour cream on the side.