How to make
Cut chicken meat into strips. Mix the dry spices. Pour 1 tbsp. of oil for chicken meat and stir. Add the spices and roll well with your hands until the chicken is evenly covered in spices. Leave aside and prepare the vegetables.
Peel the onion and cut it into thin crescents and the red, roasted and peeled peppers in thin strips. Cut the mozzarella into thin circles. Heat the remaining oil over a moderate heat and fry the chicken.
Stir and leave it to stew under the lid for about 25 minutes until it's left without any liquid. When ready, remove the chicken meat from the pan and in the rest of the oil (if there is none add 1 tbsp.) lightly fry the onion and the red pepper for about 10 minutes or until the onion has softened.
Before removing from the heat, pour 2 tbsp. of sweet corn. Cut the chicken into small pieces. Grease the tortillas on each side with a small amount of butter.
Put a tortilla in a heated, non-stick pan. Put some of the peppers and some of the chicken on top. Add sliced mozzarella. Put a second tortilla on top. Press with your hand.
When you bake the bottom of the tortilla, turn it to bake on the bottom.
Do the same with the other tortillas. Cut the finished quesadilla into triangles and serve.
