Chicken and cheese quesadilla with coleslaw and cilantro

Ingredients:

• 1 package 220g shredded coleslaw mix (about 4 cups)
• Juice of 1 lime
• 1 small clove of garlic, finely chopped
• 0.5 cup fresh cilantro (leaves and soft stems), chopped
• 2 tablespoons of vegetable oil
• 4 burrito tortillas
• 220 g grated pepper jack cheese (about 2 cups)
• 1 cup chopped grilled chicken, remove the skin
• 2 tablespoons unsalted butter
• Half a small head of iceberg lettuce, shredded (about 4 cups)
• Sour cream, for serving

Preparation:

1. In a large bowl, combine the coleslaw mixture with 0.5 teaspoon of salt and set aside. In a small bowl, combine the lime juice, garlic, cilantro, vegetable oil, 1/4 teaspoon of salt, and a pinch of freshly ground black pepper.
2. Line the tortillas and sprinkle half of each with cheese. Season the chicken with salt and black pepper and place it on top of the cheese. Fold the tortillas in half. Heat 1 tablespoon of butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden brown and the cheese is melted, 5-7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
3. Slice the quesadillas into wedges and arrange them on plates. Add the iceberg lettuce and lime dressing to the coleslaw, toss, and season with salt and pepper to taste. Serve on plates and drizzle with sour cream.