Chicken Quesadillas with Bell Pepper and Corn

Crispy wheat tortillas filled with spicy chicken, bell pepper, corn and melted mozzarella, served with a creamy yogurt dip. A quick dish with a gentle heat.

By yumbelo · 3 servings · 30 minutes

Ingredients

  • 6 Stück Wheat tortillas
  • 400 g Chicken breast fillet
  • 1 Stück red bell pepper
  • 1 Stück onion
  • 1 Stück garlic clove
  • 1 Dose corn kernels (canned, drained)
  • 200 g mozzarella
  • 150 g yogurt
  • 1 Stück avocado
  • 1 TL cumin
  • 1 TL paprika powder
  • 0.5 TL chili flakes
  • 2 EL cooking oil
  • salt
  • pepper

Method

  1. Cut the chicken breast fillet into thin strips and season with salt, pepper, cumin, paprika powder and chili flakes.
  2. Finely dice the onion and garlic, and cut the bell pepper into small cubes.
  3. Heat 1 tbsp oil in a large pan and fry the chicken over medium to high heat for about 5 to 6 minutes, until cooked through. Remove from the pan.
  4. In the remaining oil, fry the onion, garlic and bell pepper for 3 to 4 minutes, then add the corn and briefly cook along. Stir the chicken back in and let everything cool.
  5. Drain the mozzarella and tear it into rough pieces. Stir the yogurt smooth with a pinch of salt.
  6. Spread the filling and mozzarella on one half of a tortilla, fold the other half over. Bake in the oven at 200 °C for about 8 minutes until crispy, or fry in a dry pan on both sides until golden brown.
  7. Halve the avocado, remove the pit and slice it. Cut the finished quesadillas into pieces and serve with avocado and yogurt dip.