With the summer nearly over, diet is of no consequence anymore, certainly not with this dish, but it's really worth it, maybe on your cheat day?
You'll need:
two tortillas
1 chicken breast
250gr oyster mushrooms
250gr grated cheddar cheese
1 long yellow pepper
chipotle chili pepper
smoked sweet paprika
cumin
garlic powder
a spoon of butter
For the sauce:
one marinated jalapeño
2 spoons of mayonnaise
smoked sweet paprika
ground cumin
dried onion
1. The jalapeño sauce is really easy to make, simply chop the jalapeño and mix it in with the rest of the ingredients, adding a little bit of liquid from the marinated jalapeños.
2. Cut the chicken breast into thin slices and fry on a pan, seasoned with chipotle chili, smoked sweet paprika, cumin, garlic (optional) and some salt. Towards the end of the frying, add yellow pepper, also cut into thin slices.
3. Remove the chicken and pepper from the pan, and then use it to fry oyster mushrooms, cut into small pieces, not forgetting to add some butter to turn them golden brown.
4. Warm one tortilla on a grill pan, then remove it and put the other one on. Make sure the pan is not completely dry, but at the same time do not allow the tortilla to drown in oil.
5. Add cheese on top, followed by chicken and pepper and the mushrooms, making sure that the ingredients do not to overflow and removing any excess liquid from the filling beforehand.
6. Add some of the jalapeño sauce and cover with another layer of cheese before covering with the other tortilla.
7. Squeeze down and wait for the cheese to melt, e voila!
TIP: To make sure that your quesadilla does not fall into pices at the end, (i) do not overload it with the filling, (ii) do not load with the filling to the very edge (iii) cut the ingredients into slices,(iv) make sure there is loads of cheese inside to glue everything together, (v) do not put too much oil, (vi) consider using a plastic flat spoon to pick it up, they are usually thinnner, making the exercise easier.
Buon appetito!
