Let’s get cooking.
Cut the 650 g chicken into small pieces, about 1–2 cm, so the tortillas fold easily. Mix with the onion powder, minced garlic, ginger paste, chicken seasoning and 200 ml peri-peri sauce. Cover and marinate in the fridge for 20 minutes.
While the chicken marinates, finely chop the onion and grate the 250 g cheddar. Heat the 1 tbsp oil in a large deep frying pan over medium heat. Cook the onion for 4–5 minutes, stirring, until softened.
Add the chicken and all its marinade. Cook over medium heat for roughly 8–10 minutes, stirring and separating the pieces. Check that the centre of the largest pieces reaches 75°C for 30 seconds; cook longer if needed.
Stir in the 100 g spinach until wilted. Simmer uncovered until the sauce clings to the chicken and there is no puddle of liquid when you draw a spoon through the filling. Stir often to prevent sticking, then remove from the heat.
Divide the filling into 8 portions. Sprinkle a little cheddar over half of each tortilla, spoon on one portion of chicken and add more cheese, sharing the total cheese between all 8. Leave a small border, then fold the empty half over.
Heat a clean, dry frying pan over medium-low heat. Cook 1 or 2 folded tortillas at a time, depending on pan size, for about 2–3 minutes on each side. Press lightly with a spatula and turn carefully. The tortilla should be golden and crisp, with melted cheese inside; lower the heat if it browns too quickly.
Transfer to a board, rest for 1 minute and cut into wedges. Repeat with the remaining tortillas. Serve 2 folded quesadillas per person, with sour cream and guacamole if using.
