- Smoked chicken (normal chicken works, too)
- 1 Red pepper
- Cheddar cheese
- Flour tortillas
- Jalapeno peppers
- Sour cream
The ingredients are all easy to find. Please make the effort and get the smoked chicken; you'll find it somewhere.
Chop the flesh away from the pepper.
Cut it up into nice thin slices.
Put a small pot on the heat with a good lashing of olive oil.
Start cooking the pepper. Have this on a nice slow flame and they'll take about 10 minutes.
Get the smoked chicken out. Leave the skin on because it makes it extra tasty.
Chop it up into nice big chunks.
Keep the peppers moving every couple of minutes. We are trying to make them nice and sweet by cooking them slowly rather than burning them.
Grab a few Jalapenos out of the jar. You can leave these out if you can't stand the heat, but they really make the dish.
Chop them up; seeds and all.
Grab a good handful of coriander.
Chop it until it's nice and fine.
Grab some cheddar and grate it. If you're super lazy, grab the pre-grated stuff.
And that's your prep done. No more chopping.
The peppers should be soft and tender at this stage.
Grab them off the heat and we're ready to start making the bad boy Quesadillas.
Grab a big frying pan. Biggest one you have. Get some oil in there; but not too much.
Chuck in the flour tortilla.
Have the heat down nice and low. More or less as low as you can get it.
When it starts feeling warm to the touch throw in the cheese. Sprinkle it so it covers the surface evenly.
Throw in a generous amount of coriander.
Get the chicken in. It's already cooked, so no need to worry about cooking it through.
Throw in your lovely sweet peppers and the jalapenos.
After a couple of minutes when the cheese is melting have a look to make sure the bottom isn't burning.
Now it's time to flip it. Use a fish slice (the thing you use to fry eggs) and gently fold it in half.
Pat it down and make sure the filling stays inside.
Flip it a couple of times and make sure it's nice and golden brown on both sides. If you are making a few, keep them warm in the oven.
Get them out of the pan and serve immediately.
Cut them in half to make the presentation look on point.
Chuck on a good dollop of the sour cream. This helps cool the chilli kick.
And there you go. BOOM. Unbelievable taste. Seven Ingredients and ready in 10 minutes.
What more could you want?