Chicken Quesadillas

Step 1

Instructions

Step 2

Combine cumin, chili powder, garlic powder, coriander, salt, onion powder, paprika, and oregano in a bowl; mix half with the chicken. Heat 3 tbsp. oil in a 12-inch skillet over medium-high; cook chicken, flipping once, until half way cooked, about 8 minutes. Add remaining seasoning, peppers, sliced onion, and salt and cook until peppers are soft and chicken is cooked through, about 8 minutes more. Transfer chicken to a cutting board and rest 10 minutes before thinly slicing. Cut avocado in half lengthwise, then remove and discard pit. Make crosshatch incisions in avocado pulp with a paring knife. Scoop pulp out with a spoon, then transfer to a bowl with minced onion, lime juice, cilantro, tomato, salt, and pepper; mix. Chill guacamole until ready to use. Working in batches, heat 1 tablespoon oil in a 12-inch nonstick skillet; place one tortilla in the skillet. Top with 3 tablespoons of both cheddar and Monterey Jack; place 1⁄5 of onion and pepper mixture and some slices of chicken on top. Finish with 1-2 tablespoons more of each cheese and some queso fresco, as well as another tortilla. Cook for 2 minutes, until golden, then flip over and cook a further 1-2 minutes until the other side is golden and the cheese has melted. Transfer to a cutting board and slice into 6 pieces. Serve with guacamole and sour cream.