Chicken Quesadillas

Ingredients

• 400 g boneless chicken thighs (or breast), trimmed and shredded
• 4 large flour tortillas (8–10 inch / 20–25 cm)
• 150 g mature cheddar, grated
• 100 g mozzarella, shredded
• 1 small red onion, finely diced (about 80 g)
• 1 red capsicum, thinly sliced (about 120 g)
• 1–2 bird's eye chillies (chilli padi), finely chopped, optional
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce (optional for extra umami)
• 1 tbsp vegetable oil or neutral oil
• 20 g unsalted butter for frying
• Juice of 1 lime (about 2 tbsp)
• Small handful coriander (cilantro), chopped
• 100 g sour cream or Greek yoghurt, for serving
• 1 medium avocado, mashed into quick guacamole (optional)
• Sambal or chilli sauce to serve (sambal belacan or sambal oelek works well)
• Salt and freshly ground black pepper to taste

Step-by-Step Method

1. Prepare the chicken: season the chicken with a pinch of salt, pepper, 1/2 tsp smoked paprika and 1 tsp light soy. Heat 1 tbsp oil in a frying pan or wok over medium-high heat and cook chicken pieces until browned and cooked through (6–8 minutes for thighs). Remove and shred with two forks.
2. Sauté the aromatics: in the same pan, lower heat to medium, add a little more oil if needed and fry the diced onion, garlic and sliced capsicum until softened and slightly caramelised (3–4 minutes). If using chilli padi, add it here and cook for 30 seconds.
3. Build the filling: return shredded chicken to the pan, add oyster sauce (if using), cumin and remaining smoked paprika, toss to combine and heat through for 1–2 minutes. Taste and adjust seasoning — add a small pinch of sugar or more light soy if it needs balance like a zi char stall would.
4. Mix cheeses: combine grated cheddar and shredded mozzarella in a bowl so the cheese melts evenly.
5. Assemble quesadillas: heat a clean non-stick frying pan or flat griddle over medium heat. Lay one tortilla flat, sprinkle an even layer of cheese over half the tortilla, add a warm scoop of the chicken and capsicum mix, a little chopped coriander and a squeeze of lime, then top with more cheese and fold the tortilla over.
6. Cook and press: add 5 g butter to the pan and place the assembled quesadilla in. Cook for 2–3 minutes on medium heat until golden brown, then flip and cook the other side for another 2–3 minutes. Press gently with a spatula so cheese melts and edges crisp — avoid burning by keeping heat at medium.
7. Repeat assembly: transfer to a board, let rest 1 minute, then slice into 4–6 wedges. Repeat with remaining tortillas and filling, adding butter between batches.
8. Quick salsa & guac (optional): mix mashed avocado with lime juice, a pinch of salt and chopped coriander. For salsa, combine diced tomato, onion, lime, salt and a little sambal to taste.
9. Serve: arrange wedges on a platter with sour cream, guacamole, sambal and lime wedges. Great for sharing with kopi or cold beer in a heartland gathering.
10. Leftovers: cool completely before storing in an airtight container in the fridge for up to 2 days. Reheat in a skillet to keep edges crisp or in an oven at 180°C for 8–10 minutes.