American-Style Quesadillas

A Mexican corn tortilla can take on all kinds of flavors depending on the filling. Today, I’m making a Southwest American-style filling. Sweet peppers, onions, and tomatoes, hearty chicken breast, nutritious beans, plenty of cilantro, and, of course, lots of cheese. After all, it’s the hot, melted cheese that brings all these delicious ingredients together 

Ingredients

• 20 corn tortillas (20 cm / 8-inch diameter)

• 2 chicken breasts

• 1 medium onion

• 1 medium sweet pepper

• 1 medium tomato

• 1 can black beans (540 g)

• 1 can corn (340 g)

• A bunch of cilantro

• Salt

• 1/2 tsp each of black pepper, paprika, chili powder, and cumin

• Vegetable oil for frying

• 200 g cheese (I used Marble cheese)

• Sour cream, for serving

Steps

1. Season the chicken breasts with salt and pepper and bake or pan-fry until cooked through

2. Dice the chicken, onion, pepper, and tomato

3. Sauté the onion in a skillet with vegetable oil until translucent

4. Add the pepper and continue cooking until the onion is golden

5. Add the tomato, corn, beans, and finely chopped cilantro

6. Season with salt and spices

7. Sprinkle a tortilla with cheese, add the filling, sprinkle with more cheese, top with a second tortilla, and cook on a grill press

8. Alternatively, spread the filling over half of a tortilla, fold it in half, and cook under the broiler, in the oven, or in a skillet

Serve with sour cream