Chicken, Lime and Coriander Quesadillas

There were several things I wasn't entirely happy with. I used only half of the chilli and the lime juice, and I'm glad I did - it would have been too sour and way too hot otherwise! Admittedly, I used sour cream instead of cream cheese, but added a little cream to make up.

Still, I wasn't able to taste any lime, which is because lime juice just adds acidity and not the specific lime flavour; you need (grated) lime zest to get that. For the last two quesadillas, I grated half a lime, and immediately it was much nicer.

Then, I had normal-sized tortillas. I was very surprised when I read that I had to scoop some filling onto a small tortilla and cover with a second one, heat in a pan and then turn - how is that going to work? How are you supposed to turn them without having the filling flying all over your kitchen? I thought quesadillas are supposed to be like calzones, with one side closed so you could turn them easily?