Chicken Quesadilla

Source

Decent chicken quesadilla recipe. I forget if the tortillas are actually supposed to be 10 inch. I've been eating it plain but it's probably better with sour cream. The shredded chicken is fire. Makes four quesadillas.

Ingredients

• 1 1/2 lb Chicken Breasts, flattened to 3/4in
• 1 cup Low Sodium Chicken Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Garlic powder
• 1/2 tsp Black Pepper

• Eight 8" Flour Tortillas
• 4 cups Mexican Cheese Mix, shredded
• 2 Red Bell Peppers, diced
• 1 Avocado, cubed
• 2 Jalapenos, diced
• 1/2 White Onion, diced

Recipe

1. Heat 2 tbsp olive oil in a large skillet on medium. Season chicken with salt and pepper, and cook for 5 minutes. Flip chicken, add 1 cup broth, cover, and cook for 10 minutes. Remove chicken and shred with two forks. Toss chicken with remaining liquid and the first block of spices.

2. Heat 1 tbsp oil in large skillet on medium-high. Add peppers and onion and season with salt and pepper. Cook until soft, about 5 minutes. Remove to a bowl and wipe the skillet clean with a paper towel.

3. Divide all ingredients into quarters, including the jalapeno and avocado.

4. Add a tortilla to the skillet. Top with one quarter of the cheese, veggies, and chicken. Top with a second tortilla. Cook each side until golden, about three minutes each. Repeat for four quesadillas

5. Slice into wedges and optionally serve with sour cream and green onion garnish.

Enjoy!