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Ingredients
2 pounds chicken tenders or thighs, cut into bite pieces
Mission Tortillas - gluten free
8 oz or more Mexican Blend Shredded Cheese
1 ripe avocado, sliced
1 small sweet onion, thinly sliced
1 red bell pepper, thinly sliced
2 green onions, sliced
1 teaspoon dried oregano
1 teaspoon Badia Ground Cumin - gluten free
½ teaspoon McCormick or Badia Ground Chili Pepper - gluten free
kosher salt
black pepper
olive oil
Instructions
- Season chicken with salt, pepper, cumin, chili powder and oregano.
- Heat a large cast iron pan to medium high heat. Add a tablespoon olive oil and sauté onions and bell peppers about 5 minutes then season with salt and pepper.
- Transfer to a plate. Add a splash of olive oil on the same pan. Cook the chicken for few minutes until done then combine with the onions.
- Clean the pan and return to medium to low heat. Place 1 tortilla at the center and top with shredded cheese, chicken and onion mixture, slices of avocado, green onion and more cheese.
- Top with another tortilla. Flip the quesadilla using a wide spatula. Heat for about 1 to 2 minute only. The tortilla burn very quickly.
- Cut into wedges before serving. Yum!
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