Prepare the chilli chicken filling.

Mix corn flour with water to make a slurry.

Stir in soy sauce, ketchup, chilli sauce, and salt.

Heat oil in a wok or large pan.

Add garlic, ginger, green chillies, and spring onions; stir fry for 30 seconds.

Add chicken strips and capsicum; cook until chicken is cooked and capsicum is tender.

Stir in the corn flour mixture; cook until the sauce thickens.

Garnish with spring onion leaves and set aside to cool.

Heat tortillas on a skillet for 10-15 seconds on each side.

Place chilli chicken filling on one half of the tortilla.

Sprinkle grated cheese over the filling.

Fold the tortilla in half to create a semi-circular quesadilla.

Smear softened butter on top of the quesadilla.

Grill on the skillet over medium heat until golden brown and crisp on both sides.

Serve immediately.