Chicken and Cheese Quesadilla

1. 1 Wheat tortillaspack 240 g ≈ $2.50 80 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 100 g
3. 3 Hard cheesepack 200 g ≈ $2.70 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 2 cm cubes, dice the onion⁵, and chop the bell⁴ pepper into 1 cm pieces. Grate the cheese.

2. Heat half the oil (4 ml) over medium heat, then sauté the chicken² with onions⁵ and peppers for 7–8 minutes, stirring, until the chicken loses its pink color and the veggies soften.

3. Season with paprika and salt, stir in the corn, cook for 1 minute, then transfer the filling to a bowl.

4. Place half the cheese on a tortilla, top with the filling, then add the remaining cheese. Cover with the second tortilla and press gently.

5. Wipe the skillet clean, add the remaining oil, and cook the quesadilla over medium heat for 2–3 minutes until golden brown. Flip and cook another 2–3 minutes until the cheese melts.

6. Let the quesadilla rest for 1 minute, then cut into wedges and serve hot.