CHICKEN QUESADILLA

Ingredients

• 2 tablespoons canola oil
• 1 yellow onion, cut in half and then into slices
• 1 red bell pepper, seeded and sliced into strips
• 1 green bell peppers, seeded and sliced into strips
• 1 tablespoon garlic, minced
• 4 cups cooked chicken, shredded
• 2 tablespoon dried onion flakes
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Pink salt and pepper to taste
• 3 large flour tortillas
• 1 1/2 cup Mexican style blend four cheese
• Sour cream
• Pica de Gallo

Pica de Gallo

• 6 plum tomatoes, diced
• 2 avocados, diced
• 1/2 red onion, finely chopped
• 1 lime
• 1/4 cup cilantro, chopped
• 1 jalapeno, seeded and finely minced
• Pink salt

Instructions

1. In a mixing bowl, combine tomatoes, avocado, onion, cilantro, jalapeno pepper,  and green onion. Squeeze the lime juice and season with salt; mix well and refrigerate for 30 minutes.
2. Heat the oil in a skillet over medium high heat, add the onions and peppers and cook for 3 to 4 minutes or until tender.
3. Add garlic and stir, add chicken, dried onion, garlic powder, ground cumin, smoked paprika, and cayenne pepper; mix well and season with salt and pepper. Set aside.
4. In a clean skillet over medium heat, add a flour tortilla. On half of the tortilla, top with cheese, cooked chicken mixture, and a little more grated cheese and then fold in half. Repeat with the remaining tortillas and fillings.
5. Cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. flip the quesadilla to the other side and continue to cook  until the other side is golden.
6. Cut each quesadilla into 4 wedges and serve with Pica de Gallo and sour cream.