2 Chicken breasts (boneless/skinless)
½ of a large tomato, chopped finely into pieces
1 medium sized bell pepper, chopped into pieces
Salsa (any type of your choice) – I normally use 1/3 of a large jar which is 650ml
4 Flat bread tortillas (folded one in half, cut down the middle to make small sized quesadillas)
Shredded Cheese (usually as much as you want. I don’t measure. More details below)
- Preheat oven to 400ºF
- Cook chicken breasts in a frying pan until no longer pink. Chop into cubes.
- Add in the salsa, bell peppers and tomatoes. Cook until peppers are done, normally I let this simmer on medium heat for about 5 minutes.
- Strain quesadilla mixture until there isn’t much liquid left in the pan
- Lay out flat breads onto baking sheet and on drying rack. I use the drying rack for this as I find if I don’t, the quesadillas get soggy on the bottom, which is why I originally strained. (See photo)
- Scoop a small amount of mixture onto open flat bread. Sprinkle a tsp or so of cheese on top, fold down the ‘lid’ of the tortilla, and move onto the next one. (See photo)
- Once all of them are completely filled with the quesadilla mixture, place in oven.
- Cook in oven at 400ºF until golden brown (I like them almost crispy, so I cook them for 16–17 minutes)
- Let them cool off, set them on a plate. Serve and enjoy!