Chicken Cheddar Red Onion Quesadilla

Gently fry the onion and chilli in the oil until soft and golden, about 15 minutes.

Divide the ingredients between the 4 four wraps.

Sprinkle a generous amount of cheese onto one half of a wrap.

Place the chicken and more cheese on top.

Blob on the mayonnaise, coriander, jalapeno and a squeeze of lime.

Top with the second tortilla.

Lay one tortilla into a non-stick frying pan and spoon a ¼ of the mix over evenly.

Top with a second tortilla and place the tortilla on a medium heat to start the cooking process.

Cut a piece of baking parchment to fit snugly on the top tortilla.

Gently heat a second frying pan and then place it on top of the baking parchment, so you cook from above and below. You can pop the pans into a hot oven to cook through if you want.

You may need to reheat the top pan a couple of times to warm through thoroughly.

Alternately you can cook in a quesadilla cooker.

Lift the cooked quesadilla, cut and eat.