Chicken Quesadilla

Method

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1. 1Rub the chicken with the cumin, paprika, garlic powder, salt and 1 tbsp oil.
2. 2Heat a pan over medium-high and cook the chicken for 5-6 minutes per side, until browned outside with no pink inside. Rest for 5 minutes, then slice thinly or shred.
3. 3In the same pan, cook the onion and pepper in the remaining oil for 4-5 minutes until soft and lightly charred at the edges.
4. 4Scatter some cheese over half of a tortilla, top with chicken, peppers and jalapeño if using, then a little more cheese. Fold the other half over and press gently.
5. 5Heat a clean pan over medium, add the quesadilla dry or with a very light film of oil and cook for 2-3 minutes until golden underneath.
6. 6Carefully flip with a wide spatula and cook the other side for 2-3 minutes. It's ready when the cheese has fully melted and is just oozing at the edges.
7. 7Rest for 1-2 minutes, then cut into wedges with a pizza cutter. Serve hot with sour cream, salsa and guacamole.