Prepare the ingredients: Cut the chicken into bite-sized pieces. Dice the bell pepper and slice the mushrooms. 2 small chicken breasts, 1 red bell pepper, 7 ounces (200g) cremini mushrooms
Season the chicken salt, pepper, and spices.
1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoons paprika, ½ teaspoon cumin, ⅛ teaspoon cayenne pepper, salt and pepper
Cook chicken, vegetables, and mushrooms:In a large frying pan, heat one tablespoon of oil over high heat. Add the chicken and cook for about 2-3 minutes without stirring. Then cook, stirring for a few minutes until browned and cooked through. Transfer to a large bowl. 2 tablespoons frying oil
Add the second tablespoon of oil to the pan. Add the bell pepper and mushrooms to the pan and spread out in an even layer. Don't stir for the first 2-3 minutes. Season with salt and pepper. Cook, stirring from time to time, for another 5 minutes, or until browned and tender. Transfer to the bowl with chicken.
Leave the chicken, mushrooms, and bell pepper to cool slightly, then add the corn and grated cheese, stir together, and season lightly with salt and pepper.
½ cup (70g) corn, 2 cups (200g) shredded mild cheddar
Assemble: Divide the filling into 4 parts and spread each part evenly over half of each tortilla. Press the filling slightly to make it more compact. Fold tortillas in half, pressing gently.
4 large tortillas
Cook quesadillas: Lightly oil a big frying pan and cook the tortillas over medium heat, two at a time, on both sides. They’re ready when lightly browned on both sides and the cheese is melted.
Transfer the tortillas to a plate. While still warm, sprinkle them with salt, and cut each tortilla into 4 parts.
Serve with your favorite condiments (see notes for a recipe).
Enjoy!