Quesadilla with Chicken | Recipe

Remove the skin and tendons from the chicken breast and cut into bite-sized pieces. Heat the olive oil in a pan and fry the chicken for 2 minutes over a high heat. Season with the fajita spice mix. Remove the chicken from the pan and set aside for now. Wash the peppers, remove the seeds and cut into fine strips. Peel the onion, halve it and cut it into fine strips. Drain and rinse the corn over a sieve.

For the dip, halve the avocado, pit and peel it and put it in a tall container with the coriander and the juice of the lime. Blend finely using a hand blender, slowly adding the olive oil.

Place a tortilla wrap in a pan. Spread half of the cheese, half of the vegetables and half of the chicken on top. Place another tortilla wrap on top and press together lightly. Fry on both sides over a medium heat for about 4-5 minutes until golden brown. Then remove from the pan and keep warm in the oven at 100 °C until the second quesadilla has been prepared in the same way. Finally, cut into small triangles and serve with the avocado dip.