Chicken and Cheese Quesadilla

1. 1 Wheat tortillaspack 240 g ≈ $2.50 80 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 100 g
3. 3 Hard cheesepack 200 g ≈ $2.64 50 g
4. 4 Bell peppers≈ $6.00 per kg 60 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Canned sweet cornpack 340 g ≈ $1.00 40 g
7. 7 Sunflower oil 8 ml
8. 8 Paprika 1 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the chicken² into about 2 cm cubes, finely chop the onion⁵, and dice the pepper into about 2 cm cubes.

2. Warm a dry medium‑sized skillet over medium heat.

3. Sauté the chicken² with the onion⁵ and pepper for 7 minutes, stirring occasionally until the chicken browns lightly and the onion becomes translucent.

4. Sprinkle the chicken² with paprika and salt, mix, and continue frying for another minute for the spices to bloom.

5. Spread a layer of cheese on half of the tortilla, then add the chicken²-onion⁵-pepper filling, add the corn, cover with the remaining cheese and top with the second tortilla.

6. Transfer the quesadilla to the skillet so it rests on the dry surface; fry over medium heat 2–3 minutes per side until golden brown and the cheese melts, without covering.

7. Flip and fry on the other side until evenly golden and the cheese fully melts, about 2–3 minutes.

8. Remove the finished quesadilla from the skillet and let it rest for one minute, then cut into triangles.

9. Serve hot; you may accompany it with a chopped salad or a side dish if you like.