1. Deseed and cut the bell peppers and capsicum into juliennes. Slice onion.

2. Heat 1 tbsp oil in anon-stick pan. Add all bell peppers, capsicum, onion, pepper powder, Cajun spice and salt. Toss to mix and sauté for 1 minute.

3. Add shredded chicken, toss and cook for 1 minute. Switch off heat.

4. To make mango salsa, combine mango, tomato, green chillies, Cajun spice, crushed peppercorns, salt, cumin powder, mango juice and lemon juice in a bowl. Mix well.

5. Halve the avocado and discard the seed. Clean it from centre, peel, roughly chop and add in the bowl. Mix well and set aside.

6. Heat tortillas lightly. Place a tortilla on a worktop and put generous amount of cooked chicken mixture on one side. Grate 10 grams processed cheese on top and fold into a half moon. Similarly assemble the remaining quesadillas.