How to make
Put all the spices in a bowl, add 3 1/3 tbsp (50 ml) of olive oil and mix with the chicken, to marinate it. Leave it in the fridge for about 30 minutes.
Once done, add a little fat into a preheated pan and add the chicken fillet, cut in half, in order to cook it more easily. Cook, until it aquires a golden brown color. Once done, leave the meat into a separate plate.
Once it cools, either cut the meat into small pieces with a sharp knife or tear it apart by hand. I recommend tearing as the food looks better and is more enjoyable to eat.
In a suitable pan, add the onion cut into crescents, the peppers, cut into small pieces and the corn. If necessary, more paprika, salt and olive oil can be added. Cook, until the products soften and if desired, sugar can be added to caramelize the onions and peppers.
Once they are ready, add the chicken pieces and cook again for 5-10 minutes. Remove into a separate bowl.
To lightly toast the tortillas, put a little olive oil in the pan and put the flatbread in the pan over low heat. Pour 3-4 spoons of the meat with the peppers and onions, spread them all over the bread and add grated cheddar. Then another tortilla is placed on top.
To check how toasted the wrap is, you can slightly lift the tortilla carefully and look. It should have aquires a golden brown color.
Once done, place a plate on the top tortilla and flip the pan. Be careful not to pour the fat out of the pan. Once the quesadilla is flipped, put it to cook on the other side.
After about 2-3 minutes, take it out, cut it twice down the middle to make 4 pieces, and serve it. Guacamole can be used as an addition to the Mexican specialty.
