• Begin by butterflying your chicken and slicing right through the centre to create 6 even breasts. Fully coat with your seasoning, sparing 1 tsp for later.
• Heat your oil over medium/high heat and fry your breasts for a few minutes each side until they begin to char and are just cooked through the centre. Place to one side to rest. When ready to use, slice into thin strips, ensuring you cut at an angle and against the grain.
• In the same pan, lower to a medium heat, add your onions & peppers and fry until they begin to brown. Add your 1 tsp of seasoning and fry for a few minutes longer until fully coat and softened.
• Top half of your tortilla wrap with a pinch of cheese, 1/4 of your chicken strips, 1/4 of your onion/pepper mix and finish with another pinch of cheese. Fold over and press down to secure. Repeat for the 3 other wraps.

Pan Fry

• Spray each side with oil and fry for 3-4mins over medium heat, flipping once.

Oven Bake

• Spray each side with oil and place in the oven at 220C/430F for 6-8 minutes, then take out and flip until the second side turns deep golden (another 8mins or so depending on size). With this method it is better to allow the filling to cool before you build the quesadillas, to prevent them from steaming in the oven, which in turn would turn them soggy.
• Serve with your favourite toppings!