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They’re not only delicious but come together in no time! These quesadillas feature perfectly spiced and cooked chicken, sautéed onions, and peppers. All then nestled in a tortilla with a generous amount of cheese, then topping with my homemade chipotle lime sauce and toasted to golden perfection. The sauce adds a zesty kick that complements the quesadillas beautifully.

—Chicken Ingredients—
3 Chicken breasts cut into small bite size pieces
1 tablespoon chicken bouillon powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon oregano
1/2 teaspoon cumin
1 packet of Sazón
1/3 cup chopped cilantro
The juice of 1 lime
1/4 cup extra virgin olive oil (3 tbsp for chicken and 1 tbsp for the veggies)
1 red bell pepper
1 orange bell pepper
1 onion
1/4 tsp salt for the veggies
8-10 medium size flour tortillas (depending on the size of your tortillas)
4-5 cups Shredded mozzarella cheese
Cooking spray for the pan

—Chipotle Lime Sauce—
1 cup sour cream
1/2 cup mayonnaise
2 chipotle peppers in adobo sauce from can
1 tablespoon adobo sauce from the same can
Juice of 1 lime
1/4 teaspoon salt

1. Cut the chicken into small bite size pieces and place in a large bowl. Season the chicken with chicken bouillon powder, chili powder, paprika, garlic and onion powder, oregano, cumin, sazón, fresh cilantro and the juice of 1 lime. Mix well and set aside while you work on the veggies and sauce.
2. Cut the onion and peppers into thin slices.
3. Make the sauce by adding all the ingredients into a food processor or blender and blend until smooth.
4. Place a large skillet over medium-high heat, add in 3 tbsp of EVOO, then the chicken and cook the chicken until cooked through for about 10 minutes stirring occasionally. Remove the chicken from pan.
5. To that same pan add in 1 tbsp of EVOO then the peppers and onions, season with salt and Sauté until slightly tender 3-5 minutes stirring occasionally. Return the chicken back in and mix together.
6. To assemble quesadillas: place a clean non-stick skillet on medium-low heat, spray it with avocado cooking spray. Lay down a flour tortilla, then sprinkle a handful of cheese evenly across the entire surface. Next, add your chicken and veggie mixture on one half of the tortilla followed by a drizzle of the chipotle lime sauce (Be careful not to overstuff; we want everything to fit nicely when we fold it).
7. Fold the other half of the tortilla over and cook, Flip it once until both sides are golden brown, which should take about 3 minutes per side. Repeat this process until all your ingredients are used up!
8. Slice into wedges and serve with more of the chipotle sauce on the side along with guac and enjoy!