Smoky Chipotle Chicken Quesadillas

⏱ 30 min · Serves 4

Golden, crisp tortillas hiding a molten tangle of smoky chipotle chicken, sweet charred peppers and two kinds of melty cheese. Ready in half an hour and best eaten in wedges straight off the board with a blob of lime crema.

Per serving: 880 kcal · 52.0g protein · 62.0g carbs · 48.0g fat

Ingredients

• 2 tbsp vegetable oil
• 500g boneless chicken thighs, diced small (or 3 cups shredded cooked chicken)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 small onion, thinly sliced
• 1 red pepper, thinly sliced
• 2 garlic cloves, finely chopped
• 1-2 tbsp chipotle paste (to taste)
• 1 tbsp tomato puree
• Juice of 1 lime, plus wedges to serve
• 150g mature cheddar, grated
• 150g mozzarella, grated
• Small handful coriander, chopped
• 8 medium flour tortillas
• Salt and black pepper
• 100g soured cream, for serving
• 30g butter, softened (for the pan)

Method

1. Toss the diced chicken with the cumin, smoked paprika, a good pinch of salt and pepper.
2. Heat 1 tbsp oil in a large frying pan over high heat. Fry the chicken for 5-6 minutes until browned and cooked through, then tip onto a plate.
3. Add the remaining oil to the pan with the onion and red pepper. Cook for 5 minutes over high heat until softened and lightly charred at the edges.
4. Stir in the garlic, chipotle paste and tomato puree; cook 1 minute more. Return the chicken, add 2 tbsp water and cook until glossy and just moist, not saucy. Squeeze over half the lime, then take off the heat and stir through the coriander. Cool slightly.
5. Mix the two cheeses together. Lay 4 tortillas out and scatter each with a little cheese, then the chicken mixture, then more cheese, leaving a 1cm border. Top with the remaining tortillas and press down.
6. Wipe the pan clean and set over medium heat. Butter the outside of a quesadilla lightly and cook for 2-3 minutes per side, pressing with a spatula, until deep golden and the cheese has melted. Repeat with the rest, keeping them warm in a low oven.
7. Stir the remaining lime juice and a pinch of salt into the soured cream. Cut each quesadilla into 6 wedges and serve hot with the lime crema and extra lime wedges.