Ingredients:

400g Chicken breasts | 6 tortilla wraps | 1 1/2 mixed colored capsicum

1 medium sized white onion | 1 cup cherry tomatoes

3 stalks of spring onions (green part) | 1/2 cup chopped parsley

1 lime/ 2 small lemons | 1 tbsp ketchup | 2 tbsp red chili flakes

2 tbsp black pepper | 1/2 tbsp oregano | Salt to taste | 2 cups of cheese

Salsa:

1 medium white onion | 5 tomatoes | 2 handfuls cherry tomatoes

3 stalks spring onion (white parts) | 1 1/2 mixed capsicum

4 poblano peppers + 5 green chilies | 2 limes/ 4 small lemons (juice)

2 tbsp olive oil | 2 tsp black pepper | Salt to taste | (Sour Cream)

200ml Cream | Juice & Zest of 1 lime/ 2 lemons

Method:

1. Marinate the chicken with 1 tbsp red chili flakes, 1 tbsp pepper & salt for 1 hour.

2. For the Salsa, roughly chop the vegetables & grill in the oven on the top rack for 10-12 min at

350 degrees Celsius till dark. Remove and set aside to cool.

3. Meanwhile, fry the chicken in some oil on high heat in a cast iron pan for 3-5 min on each

side. Cover and set aside.

4. Blend the roasted veg from step 2 with olive oil, lime juice & seasonings until it turns into a

slightly chunky paste, then set aside.

5. Prepare the sour cream by combining all the ingredients & keep in the refrigerator.

6. Make the quesadilla filling by sautéing the peppers, onions & tomatoes for 2 min. Add the

seasonings & ketchup.

7. Turn the stove off & chop the chicken into slices then add to veg mixture. Top with the spring onions & parsley.

8. To make the quesadillas, take the tortilla, add the filling & cheese on one half, then fold it

over. Place it in a frying pan with some oil & fry until crispy & golden on both sides. Slices into

thirds & serve with the sour cream and salsa!