Shredded Chicken Quesadillas

1. 1Heat the oil in a large frying pan over a medium heat, then add the onion and cook for 4–5 minutes until soft and lightly golden. Taking the time here removes its raw bite and gives the filling a sweeter base.
2. 2Stir in the garlic, cumin and smoked paprika for 30 seconds, until the spices smell warm rather than dusty. Add the shredded chicken and lime juice, season with salt and pepper, and toss until the chicken is hot and evenly coated.
3. 3Transfer the filling to a bowl and wipe out the pan if any loose crumbs are threatening to burn. Keeping the filling fairly dry is important: excess moisture makes the tortillas steam instead of crisp.
4. 4Lay a tortilla in the pan over medium heat and scatter half with a quarter of the cheese, a quarter of the chicken mixture and a little coriander. Fold it over and cook for 2–3 minutes per side, until the tortilla is browned in patches and the cheese has melted.
5. 5Press the quesadilla gently with a spatula as it cooks, but do not squash it flat. It is ready when the folded edge holds together and the base slides across the pan rather than sticking.
6. 6Repeat with the remaining tortillas and filling, adding another small splash of oil only if the pan looks dry. Keep finished quesadillas on a plate while you cook the rest, but do not stack them tightly or the crust will soften.
7. 7Rest the quesadillas for 2 minutes, then cut each into wedges and serve with salsa and soured cream. The short rest lets the cheese settle so the filling stays inside instead of escaping at the first bite.

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