1 big chicken breast
2 red bell peppers
1 orange bell pepper
1 yellow bell pepper
1 big onion
100 gr kefalotyri
100 gr kefalograviera
100 gr graviera
Wash well the chicken breast and cut it in two pieces. Boil the breast in salted water for 20 minutes. Wash the peppers and cut them lengthwise in thin slices.
Chop the onion. Grade the cheese.
When the chicken is ready remove from pot and let cool.
Pull the chicken breast in small pieces.
In a pan sauce the onion in olive oil. Add salt, pepper and paprika.
Add the peppers and saute. Reduce heat to low and let peppers get soft. Add the chicken and blend.
In another non stick pan, place one tortilla until it gets golden brown at both sides. Remove and place a second tortilla. Once on side is ready flip and add some cheese, pepper filling and more cheese. Once cheese starts melting top the filling with the other tortilla. Using a plate flip carefully the quesadilla on a large plate. Cut in four pieces.
Repeat the same steps with the remaining two tortillas.
Serve with fresh rocket.