Crispy Chicken Quesadillas with Mozzarella, Corn and Avocado

Cut 100 gr Chicken Fillet into thin bite-sized strips and toss in a bowl with 1 tsp Smoked paprika, ¹/₂ tsp Garlic powder, ¹/₂ tsp Ground cumin, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder.

Finely dice 25 gr Red Peppers and 15 gr Red Onions, then drain 40 gr Sweet canned corn thoroughly.

Peel and dice ¹/₄ piece Avocado into small cubes, gently toss it in a small bowl with the juice of ¹/₄ piece Lime, and cut the remaining lime into wedges for serving.

Heat a large skillet over medium-high heat with ¹/₂ tbsp Olive oil extra virgin and cook the seasoned chicken strips for 5 to 6 minutes until golden and thoroughly cooked.

Add the diced red peppers, red onions, and drained sweet corn to the skillet with the chicken, cooking for another 2 minutes until tender-crisp, then remove the mixture from the heat.

Place 1 piece Wheat tortilla 25 cm on a clean work surface and distribute 25 gr Grated Mozzarella over one half of each tortilla, then layer the warm chicken and vegetable filling and diced avocado on top.

Scatter the remaining 25 gr Grated Mozzarella over the filling and fold the empty half of each tortilla over to form two semi-circular quesadillas, pressing down gently.

Warm the remaining ¹/₄ tbsp Olive oil extra virgin in a clean skillet over medium heat and toast each quesadilla for 3 to 4 minutes per side until golden brown, crispy, and the cheese has melted.

Cut the warm quesadillas into triangles and serve immediately with 30 gr Sour Cream and the remaining ¹/₄ piece Lime cut into wedges.