Spanish Quesadillas

I had never made Spanish Quesadillas before, but how difficult could they be?

I love them enough to know what's in them, so without looking at a recipe, I had a go. Result: Excellent! Finely dice and pan-fry a red Spanish onion in olive oil, once browned add a finely diced chicken breast fillet (or not if you prefer a vegetarian option). In a separate bowl, mash a ripe avocado and dice a ripe red tomato. Once the onion and chicken have browned, add them to the avocado, tomato and a hand full of mozzarella or other melting type cheese.

Add coarsely cracked pepper and salt. Mix it all together. This is your filling. In large a dry flat skillet on low heat, gently warm a circular wrap bread for about ten seconds on each side. Remove from heat and fill half the circle of the bread with the filling about 2cms high.

Fold the other half of the bread over the filling so your Quesadilla is a semi-circle shape. Pan-fry the quesadilla in the same skillet on low heat, dry, (no oil) for about one minute.

Flip it carefully and dry fry the other side for about the same time. Cut and eat. Delicious!