2 boneless, skinless chicken breasts
1 tsp cayenne pepper
1 tsp ground cumin
1 clove garlic, minced
1/2 tsp salt
Cut the chicken into approximately 1″ chunks and sprinkle with salt. In a large Ziploc, combine lime juice, garlic and spices, add chicken and let sit about 15 minutes while you prepare the remaining ingredients.
4 large flour tortillas
1 bell pepper
2 jalapeno peppers
1 cup cheese
Handful of cilantro
1 T canola oil plus more if desired for cooking quesadillas
Slice bell peppers and onions into long thin strips. Grate cheese and set aside.
Heat a large skillet over medium high heat with 1 T canola oil, add chicken, peppers and onions and cook about five minutes, turning occasionally until cooked through. Wipe out skillet with a paper towel and reduce heat to medium-low. You can add a little oil to the pan, but I don’t usually think its necessary and I prefer to save the calories and fat.
You have two options for assembling the quesadillas. You can use one tortilla and put the filling on half and fold it over – which does make it easier to flip the quesadilla – or build the quesadilla on the entire tortilla and then cover with a second tortilla. I use both methods, it just depends on the day. To assemble, layer on chicken, peppers, onions and jalapenos and top with cheese. Tear cilantro and sprinkle over the top. Fold or cover and transfer to skillet. Cook about 3-4 minutes per side, until cheese is melted and tortilla is golden brown. Cut into wedges and serve.