2 Boneless Skinless Chicken Breasts, cut into ½ inch pieces
1 Tbsp. Lime Juice
½ teas. Oregano
¼ teas. Cumin
½ teas. Chili Powder
¼ teas. Black Pepper
½ teas. Garlic Powder
½ teas. Salt
4 Tbsp. Oil
8 8 inch Flour Tortillas
8 Sprigs Cilantro
¼ Cup Red Onion, chopped
2 Cups Shredded Cheese, Colby Jack or similar
Instructions
In a bowl combine the Chicken, Lime Juice, Oregano, Cumin, Chili Powder, Black Pepper, Garlic Powder, Salt and 2 Tbsp. of oil. Let marinate at least 20-30 minutes.
In a small pan over medium high heat cook the chicken until cooked through, 4-6 minutes. Remove from heat.
On a piece of foil or wax paper brush four of the Tortillas with Oil and place oil side down.
Put ¼ cup of the Cheese on each tortilla, maintain a border of about ¾ of an inch to allow for spreading.
Put ¼ of the Chicken over the Cheese on each Tortilla, maintain border.
Put ¼ of the Onion and 2 sprigs of Cilantro leaves over the Chicken.
Put ¼ cup of Cheese on top of the Onion and Cilantro. Don’t forget the border.
Top with the remaining tortillas. Do not oil them yet.
Heat a nonstick skillet over medium to medium low heat. Let it warm for about 3 minutes before you start cooking.
Place quesadilla oiled side down. Place a pot or flat bottomed plate on top of the quesadilla to press it down to ensure even browning. Let cook until golden brown, 2-3 minutes.
Just before flipping oil the top Tortilla, return pan or plate on top, cook another 2-3 minutes until golden. Remove and let cool 2-3 minutes before cutting so the filling doesn’t get forced out.
Cut into quarters and serve with Salsa, Sour Cream and sliced Avocados.
Recipe by The Coupon Challenge at https://www.thecouponchallenge.com/recipe-for-chicken-quesadilla.html