Crispy Chicken Quesadillas with Cheese
Ingredients
For the chicken
- 1 lb chicken thighs, cut into cubes
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp avocado oil
- Salt and pepper to taste
For the veggies and quesadillas
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/4 white or yellow onion, sliced
- 1 tsp avocado oil
- 2-3 large flour tortillas (burrito size)
- Shredded Mexican blend cheese, to taste
- 8 oz shredded Oaxaca cheese
Preparation
Season the chicken with all the spices and oil and let it marinate for at least 10 minutes if possible.
Sauté the vegetables on a griddle or skillet with a little oil until soft and golden.
Cook the chicken on the same griddle over medium-high heat until well browned and cooked, then combine it with the vegetables and remove from the griddle; set aside.
Assemble the quesadillas by placing a tortilla on a clean griddle, adding a layer of shredded Oaxaca cheese, then the chicken and vegetable mixture, more cheese on top, and folding the tortilla.
Cook the quesadilla on both sides until the tortilla is crispy and golden and the cheese is melted.
Serve and enjoy.
