Grilled Chicken Quesadilla

Ingredients:

Quesadilla

• 90 g boneless, skinless chicken breast
• A third of an onion, thinly sliced
• A third of a green bell pepper, thinly sliced
• 1 tbsp. grape seed oil
• Two wheat tortillas, 15 cm in diameter.
• 60 g of grated Monterey Jack cheese
• 60 g of grated cheddar

Salsa

• A third of an onion, diced
• A third of a tomato, diced
• Juice of half a lime
• A third of a bunch of fresh cilantro, finely chopped
• 2 teaspoons butter
• 30 g sour cream

Preparation:

1. Quesadilla:
   
   Preheat the grill to medium-high heat. Season the chicken with salt and pepper. Grill until cooked through, 12–15 minutes, depending on the size. Let cool, then transfer the chicken to a bowl and shred with two forks.
2. Heat the grapeseed oil in a skillet over medium-high heat. Add the onion and pepper and cook for 8 minutes. Add to the shredded chicken, season with salt and pepper.
3. Place the tortillas on a work surface. Top one with Monterey Jack cheese, then the chicken mixture. Top with cheddar cheese and cover with a second tortilla.
4. Salsa:
   
   In a bowl, combine the onion, tomatoes, lime juice, and cilantro. Season with salt and pepper to taste.
5. Melt the butter in a skillet. Add the quesadillas and cook until golden brown. Flip and cook on the other side until golden brown and the cheese is melted. Remove from the skillet, cut into quarters, and garnish with salsa and sour cream.