A recipe from the Good Food collection.
4 large green chillies
3 large red chillies
2 boneless, skinless chicken breasts
3 tablespoons wholegrain mustard
2 tablespoons honey
6 spring onions (scallions), thinly sliced
1–2 small red chillies, thinly sliced, optional
1–2 small green chillies, thinly sliced, optional
375 g (13 oz/3 cups) grated cheddar cheese
4 flour tortillas
olive oil, for cooking
Green chilli salsa
3 long green chillies, thinly sliced
2 tomatoes, peeled, seeded and chopped
1 onion, finely chopped
4 tablespoons coriander (cilantro) leaves, finely chopped
2 tablespoons lime juice
1. Place the large chillies under a hot grill (broiler) and cook for 5–8 minutes, turning frequently, until the skins are blackened. Allow to cool in a plastic bag. Remove the skin and seeds. Cut chillies in half, then slice into thin strips. Place the chicken in a shallow non-metallic dish. Combine the mustard and honey and add to the chicken. Turn the meat until well coated with the mixture. Cover and refrigerate for 1 hour. Place the chicken under a hot grill and cook for 4 minutes each side, or until cooked through and tender. Cool, then cut into thin strips.
2. To make the green chilli salsa, combine all the ingredients in a bowl and mix well, adding a little more lime juice if desired. Set aside.
3. Mix the chicken strips, spring onion, roasted chilli, sliced chilli and the cheddar together in a large bowl. Lightly grease a large, heavy-based frying pan and warm over medium heat. Place one tortilla in the pan and sprinkle with half of the chicken mix and top with another tortilla. Brush lightly with a little oil, invert the quesadilla onto a plate and then slide back into the pan so that the top becomes the bottom. Cook for a few minutes longer, just until the cheddar has melted and the underside looks golden and crisp. Slide the quesadilla onto a plate and keep warm.
4. Repeat with another tortilla and the remaining chicken mix. Top with the last tortilla. Cut into quarters and serve immediately, with the salsa.