2 tablespoon(s) olive oil
2 chicken, breast fillets
4 sprig(s) thyme, fresh
1 red bell pepper
200 g tomato sauce
200 g edam cheese, light, grated
4 tortillas, wholemeal
1 tablespoon(s) black food coloring paste


1.Preheat the oven to 180ο C (350ο F) set to fan.
2.Heat the olive oil in a frying pan over medium heat.
3.Season the chicken breasts with salt and pepper, and sauté them for 2 minutes on each side until they are golden.
4.Transfer the chicken into a small baking pan and lay the sprigs of thyme over it. Let them roast for 15-20 minutes.
5.Remove the baking pan from the oven and let the chicken cool slightly.
6.Cut the chicken into 0,5 cm cubes and transfer them into a bowl. Cut the pepper into 0,5 cm cubes and add it to the bowl along with the chicken.
7.Add the tomato sauce, the cheese, and mix with a spoon.
8.Lay two out of the four tortillas onto your working surface.
9.Divide the filling onto the two tortillas and cover with the other two, making two quesadillas.
10.Heat a large frying pan over medium heat.
11.Place the first quesadilla into the frying pan. Cover with the lid, lower the heat, and allow 2 minutes for the cheese to melt.
12.Then, flip it over and cover with the lid again. Cook for 2 more minutes and remove the first quesadilla from the frying pan.
13.Set it onto a rack and with a small paintbrush that you dip into the food coloring paste, draw patterns on the quesadilla.
14.Follow the same process for the second quesadilla too.
15.Cut into pieces and serve.

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