Chicken quesadillas

 
photography by: Nicholette von Reiche

Use leftover roast chicken to make these appetizing quesadillas. Perfect for a simple lunch or light dinner.

Makes: 2 quesadillas (8 wedges)
Preparation: 10 minutes
Cooking: 10 minutes

1 medium red onion, thinly sliced
4 sweet piquant peppers, diced
1 cup roast chicken, diced
1 green pepper, diced
1 cup mozzarella or white cheddar cheese, grated
Salt and ground black pepper
Olive oil
4 flour tortillas (plain or whole wheat)
2 tbsp fresh Italian parsley (optional) or dried basil

Heat 1 Tbsp olive oil in a skillet over a medium heat.
Add the onions and piquant peppers and sauté until the onions are soft, about 5 minutes. 
Season to taste with salt and pepper, add the diced chicken and heat through.
Arrange a ¼ of the chicken over half a tortilla.
Arrange some green peppers and top with some of the cheese.
Sprinkle with a little chopped parsley if desired and fold the clean half over the filling to cover.
Press gently to seal and repeat with remaining tortillas.
Cook the quesadillas on a sandwich press until crisp (about 2-3 minutes) or heat 1 Tbsp olive oil in a heavy large frying or griddle over a medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown and crisp.
Cut each quesadilla into smaller wedges with a pizza cutter or knife and serve warm as is or with a crisp green salad.

Variation:
I like to add diced paw-paw or pineapple for a suprising twist.