These quesadillas are loaded with spiced chicken, eggs, and crunchy veggies. If you prefer, you can make this with just egg and cheese… but what fun would that be? 😉 

Directions

0/0 steps made
  1. Cut the chicken in small cubes and evenly coat in taco seasoning. I always have some homemade taco seasoning that I use to add a Mexican flavour to the meat.
  2. In 1 tsp oil cook the chicken until done. Set aside.
  3. Beat the eggs and season with salt and red chilli powder.
  4. Heat oil in a large frying pan (enough to fit the tortilla without folding at the edges) and pour in the egg mixture. It’ll be a thin layer. Once the egg is almost set (in ~2 mins) place a tortilla on top. Flip the tortilla to have the egg facing up.
  5. Now do the toppings. I add pickled jalapeños, baby spinach, capsicum, mushrooms, and cooked chicken. You could swap out the chicken for salami or beef mince). 
  6. Add condiments like tabasco, sriracha and green sriracha.
  7. Add cheddar cheese as the top most layer.
  8. Place another tortilla on top and flip carefully to toast the other side. When the cheese melts and both sides are crisp, cut into wedges and serve hot.