Quesadilla with Chicken and Vegetables

Any vegetables that are not too watery can be added to the quesadilla. I followed the Latin American style - put peppers, onions and corn

Ingredients

• flour 320 g
• baking powder 3 g
• salt 1 tsp
• water 160 ml
• vegetable oil 50 ml
• chicken fillet 400 g
• paprika 1 tsp
• chili pepper 0.25 tsp
• oregano 0.5 tsp
• ground black pepper 0.25 tsp
• salt
• garlic 1 pc.
• olive oil 2 tablespoons
• onions 1 pc.
• bell pepper 1 pc.
• canned corn 150 g
• mozzarella cheese 150-200 g

Directions

1. Prepare tortillas. In a bowl, combine flour, baking powder and salt. Add vegetable oil and water, knead the dough (the dough should not stick to your hands). Cover the finished dough with plastic wrap and leave for 20 minutes at room temperature.
2. Divide the dough into 8 equal parts. Roll each part into a thin cake with a diameter of about 20-22 cm.
3. Gently transfer the rolled cake to a well-heated frying pan without oil. Fry over high heat until air bubbles appear. Flip to the other side. Each side is prepared up to a minute. Repeat this with each tortilla.
4. Cut the chicken fillet into thin strips. In a bowl, mix all the spices, squeeze the garlic through a garlic press. Add olive oil and mix well, place the chicken fillet pieces and mix again. Set the bowl aside.
5. Peel the onions and cut into half rings. Peel the bell peppers and cut into strips. Pour vegetable oil into the pan, fry the onion for 2 minutes, then add the bell pepper, mix and fry for another 3-4 minutes. Remove skillet from heat and transfer vegetables to a plate.
6. Put chicken fillet in the same pan and fry it over medium heat for 5 minutes, until tender. Add previously fried vegetables and canned corn to the fillet, stir and cook for another 1 minute, stirring constantly. Remove from heat.
7. Grate mozzarella on a coarse grater. Collect the quesadilla. Put some of the filling on the cake, sprinkle with grated cheese and fold in half, pressing lightly. Repeat with the remaining tortillas.
8. Toast the tortillas in a dry skillet, without oil, on both sides, until the cheese melts and seals the filled tortillas. Serve the quesadilla warm.