Ingredients

Directions

Chile Powder - 1/4 tsp Paprika - 1 tsp Garlic Powder - 1/2 tsp Cumin - 3/4 tsp Oregano - 1/2 tsp Prep: 1. Wash and dry produce 2. Halve, peel, and thinly slice onion 3. Quarter the lime 4. Peel the garlic clove, then zest (or grate) into a paste 5. Mix all spices together to create a blend 6. Trim the fat from the chicken and chop into bite-size pieces Cook: 1. In a bowl, season the chicken with salt, pepper, and the spice blend. Toss to coat. 2. Heat 1 tbsp olive oil on medium-high heat until hot 3. Add chicken in an even layer. Cook without stirring for 3-4 minutes until lightly browned 4. Add the sliced onion, season with salt and pepper. Cook, stirring occasionally, 3-4 minutes or until onion is softened and chicken is cooked through 5. Turn off heat and stir in the juice of 2 lime wedges. Season with salt and pepper if desired. 6. Top one half of each tortilla with cheese and cooked chicken mix, then fold in half over the filling. 7. Heat 1 tbsp olive oil on medium heat until hot (use the same pan) 8. Work in batches to add the quesadillas. Cook 2-4 minutes on each side, until lightly browned and cheese is melted. Add olive oil as needed if pan is dry. 9. Transfer to a cutting board and immediately season with salt, then cut and serve