Quesadilla with chicken and cheese

Lay out all the products you will need to prepare the quesadilla with chicken and cheese. You can use store-bought tortillas or homemade. In extreme cases, you can replace tortillas with thin round lavash.

Remove all the peel from the onion, and chop the cleaned onion head finely with a knife. Discard the seeds from the pepper pod and cut the sections into small cubes. Now chop the tomato into small cubes as well.

Sauté the onion and pepper in a small amount of oil for 2-3 minutes until the pepper is soft, then add the tomato and cook for a couple more minutes.

Then transfer the vegetables from the pan to a plate, adding the finely chopped dill.

Rinse the chicken fillet and dry with paper towels, then cut it into strips (about 1 cm thick). Place in a pan with oil. Stirring, fry on high heat on all sides until cooked through and golden brown. Then add salt, pepper, and the tomato paste. If the tomato paste is too thick for you, you can add a little water. Mix everything and leave on the heat for 1 minute.

Transfer the chicken in tomato sauce to a plate with the sautéed vegetables and mix. Before we start forming, let the vegetable filling cool slightly so that the hot mass does not tear the flatbread.

Generously sprinkle one half of the tortilla surface with cheese, grated on a coarse grater.

On top of the cheese, now place a portion of the chicken with sauce and vegetables. Sprinkle with a pinch of chopped green onion feathers on top.

Sprinkle with cheese on top.

Forming the quesadilla is simple: cover the filling on the flatbread with the free half. We get a semicircle shape.

Lightly oil the pan (with olive oil) and now place the prepared quesadillas on the hot pan. Fry the bottom side until golden brown for a few minutes.

Flip the quesadillas and fry the other side until golden-brown.

Quesadillas with chicken and cheese are ready. For convenience, cut the appetizer into triangles. Enjoy your meal!