Cheesy Chicken Quesadillas

Ingredients

• 300 g cooked chicken, shredded
• 4 large flour tortillas
• Crusty bread, to serve
• 1 red pepper, thinly sliced
• 3 spring onions, sliced
• 150 ml sour cream, to serve
• 1 tbsp olive oil
• 200 g cheddar, grated
• 4 tbsp salsa, to serve
• Dressed green salad, to serve
• Fresh parsley, to serve

Method

1. Pile the shredded chicken into a bowl with the sliced red pepper and spring onions. Season with salt and a good crack of pepper and toss through — cooked chicken is bland on its own, and this is your first and best chance to wake it up.
2. Scatter half the grated cheddar over one half of each tortilla, right to the edges (cheese at the edge is what glues the quesadilla shut as it melts). Top with the seasoned chicken mixture, then the remaining cheddar, fold the tortillas in half and press down firmly with the flat of your hand.
3. Heat the olive oil in a large frying pan over medium heat — not high, or the tortilla scorches before the cheese has a chance to melt. Lay in a quesadilla and cook for 2–3 minutes until the underside is deep golden and you can hear it crisping, then flip and cook for another 2 minutes until the cheese has fully melted and is just starting to ooze from the edges. Don't crowd the pan — one at a time, or two if your pan is wide enough to keep them in a single layer. Repeat with the rest.
4. Slide each quesadilla onto a board and rest for a full minute — this lets the molten cheese set just enough to stay inside when you cut. Taste a corner and check the seasoning; if it needs a final pinch of salt, sprinkle it on now while the surface is still oily and it will stick.
5. Slice into thick wedges. Plate the quesadillas, spoon the salsa and soured cream alongside, scatter the coriander leaves over, and squeeze the lime wedges over the top — the acid cuts through all that melted cheddar and makes the whole plate sing.