Cajun Chicken Quesadillas

Toss the chicken strips with the Cajun seasoning, salt and black pepper. Heat half the oil in a large frying pan over a medium-high heat and cook the chicken for 5–6 minutes, turning, until browned and cooked through. Transfer to a board.

Add the remaining oil to the pan. Fry the onion and red pepper for 4–5 minutes until softened and lightly charred.

Return the chicken to the pan, stir in the lime juice and coriander, then take off the heat.

Lay four tortillas on a board. Divide the chicken mixture over one half of each, leaving a small border, and top with the grated Cheddar. Fold the tortillas over to enclose the filling.

Cook the quesadillas in the dry frying pan in batches for 2–3 minutes on each side until golden and the cheese has melted. Cut into wedges and serve with sour cream.