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Chicken Quesadillas with Garlic Mayonnaise:

  • Olive oil 30.0 ml
  • Chicken breast, thin strips 1.0 kg
  • Cajun spice 30.0 g
  • Onion, sliced 80.0 g
  • Capsicum, sliced 100.0 g
  • Butter 30.0 g
  • Tortilla Wraps 10.0 pc
  • Cheddar cheese, grated 200.0 g
  1. Chicken Quesadillas with Garlic Mayonnaise:

    • Heat olive oil in a skillet over high heat. Sprinkle chicken with salt, pepper and Cajun seasoning. Add chicken to skillet and sauté over medium-high heat until done. Remove from the skillet and set aside.
    • Throw in the onions and peppers in the same pan and cook for 3 to 4 minutes. Remove and set aside.
    • Sizzle the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
    • When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
    • Cut each quesadilla into wedges and serve with Hellmann’s Garlic Mayonnaise.