Peach & Chicken Quesadillas

tortilla with all ingredients before cooking

Sorry its been ages since my last post... I have been extremely busy and haven't been actually cooking much.... Why have i been so busy you ask, well working simultaneously for around 6 companies while studying is not particularly easy.  On the plus I have completed my course in AdvCert in Nutrition and AdvDip in Child & Adolescent Nutrition, and currently trying to decide what to do next. I either planning on doing a program on Advanced Holistic Nutrition or some personal training courses or maybe both. We will see, hopefully i can make up my mind soon.

Peach & Chicken Quesadillas with our mini Coronas

Ok....actually that was kinda a little lie...i have not been that busy the last few weeks, i was busy before then I went on holiday and i was just too lazy to write anything while i was away.  This summer i made my bi annual trip to Canada, I don't go back home very often and Hong Kong really feels like home now.  When I was away I did however finally do some cooking and took some photographs of it. This is a recipe i made up while i was lounging around Denman Island for Peach & Chicken Quesadillas, if your a veggie you can skip the chicken its awesome with or without. Oh funny thing happened we ended up getting these mini Coronas or as the call them Coronitas by mistake at the bottle shop, we didn't notice they weren't the regular ones until i got home and took it out of the fridge they are ridiculous tiny and look like a beer for a child if kids drank.....

little paddle boarding before lunch

Peach & Chicken Quesadillas 
1 Tablespoon olive
1 red onion
1 orange capsicum
1 teaspoon cumin
salt & pepper
juice of 1 lime
1/2 -1 jalapeño or depending on how hot you want it, you could use 1/4 of a habanero which i did) (minced)
peach, sliced
1/2 cup cooked chicken shredded
cilantro (coriander)
1 cup mozzarella (grated)
4 *18cm (ish) whole wheat tortillas or corn tortillas

1. Finely slice onions and capsicum, heat olive oil in skillet add onion, cumin, lime juice, salt and pepper.  Sauté on medium to low heat until onions have caramelized. remove from heat

2. Lay to tortillas on counter top, spread caramelized onion and capsicum on top, distribute jalapeño, peach slices, shredded chicken, mozzarella  and cilantro on top. Lay other tortilla on top.

3. Cook on low heat in skillet 3-4 minutes each side, until cheese is melted. (try not to burn it.. mine got a little dark)

enjoy