Prepare the Cheeses: In a medium bowl, mix the grated cheddar and mozzarella together. This blend gives you the sharp flavour of cheddar and the brilliant melting quality of mozzarella. Set aside.

Sauté the Vegetables: Heat the olive oil in a large frying pan over a medium heat. Add the diced red onion and red pepper. Cook for 5-7 minutes, stirring occasionally, until they have softened and the onion is translucent.

Cook the Chicken: Add the minced garlic to the pan and cook for another minute until fragrant. Push the vegetables to one side of the pan and add the diced chicken to the other side. Cook for 5-6 minutes, turning the pieces, until they are browned on all sides.

Add the Spices: Sprinkle the smoked paprika, ground cumin, onion powder, garlic powder, salt, and pepper over the chicken and vegetables. Stir everything together to combine well, ensuring the chicken is fully coated. Cook for another 2 minutes until the chicken is cooked through and the spices are fragrant. Remove the filling from the pan and set it aside in a bowl.

Clean the Pan: Give the frying pan a quick wipe with a paper towel. This prevents any leftover bits from burning while you cook the quesadillas.

Assemble the Quesadilla: Place the pan back on a medium-low heat. Lightly butter one side of a tortilla or add a small dash of oil to the pan. Place the tortilla in the pan, buttered-side down. I find that working directly in the warm pan helps the cheese melt evenly.

Add the Fillings: On one half of the tortilla, sprinkle a generous layer of the cheese mixture. Top with a few spoonfuls of the chicken and vegetable filling, then sprinkle with a little more cheese (this helps it all stick together). If using, add a sprinkle of fresh coriander.

Fold and Cook: Carefully fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula. Cook for 2-3 minutes on each side, until the tortilla is crisp and golden brown and the cheese is completely melted and bubbling at the edges.

Rest and Serve: Slide the cooked quesadilla onto a cutting board and let it rest for a minute. This is a crucial step to stop the molten cheese from running out everywhere when you cut it. Slice into wedges and serve immediately with your favourite dips. Repeat with the remaining tortillas and filling.