Chicken Quesadilla

Cut the chicken breast lengthwise and open it like a book. Season with salt and pepper, sprinkle with hot pepper, drizzle with vegetable oil, cover with film, and let marinate for 10-15 minutes. Fry in a hot pan for 2 minutes on each side. Then transfer and let cool.

Cut the red onion into large wedges.

Cut the sweet pepper, chili, and tomatoes into pieces of the same size.

Chop the garlic finely.

In the same pan, add oil and sauté the sweet pepper first over high heat, then add onion, chili, and garlic.

Add tomatoes closer to the end. The vegetables should have browned sides but remain crispy.

Cut the chicken into large pieces and the cilantro not too finely. Add them to the sautéed vegetables, season with salt and pepper, add sugar, and drizzle with lime juice.

Heat the tortilla on a dry skillet on both sides.

Place grated cheese and filling, fold in half, and send to an oven preheated to 200 degrees on grill mode. Bake the tortillas for 4-5 minutes until they are golden and crispy.

Serve with sour cream.