• 6 boneless skinless chicken thighs
• Ready to cook flour tortillas
• Olive oil
• Grapeseed / Vegetable oil
• Chihuahua cheese – shredded
• Cilantro
  Do:
• Pound out your chicken thighs to even thickness for even cooking
• Cut the thighs into bite-sized pieces

• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp minced garlic
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 tbsp of chopped cilantro
• zest and juice of ½ a lime
• ¼ cup of olive oil

Add the marinade ingredients into a bowl whisking to combine. Then add the chopped chicken tossing until all the chicken is well coated. Cover the bowl with plastic wrap before placing it in the fridge for a minimum of 30 min but up to 5 hours.

Place the tortilla in a dry non-stick pan on low medium heat until it has puffed slightly but with little to no browning then set aside in a warmer or place a towel over them.

Preheat your pan over medium-high heat with a light coating of grapeseed oil. Toss in chicken cooking until it is cooked through (155F) Remove from heat and set aside to cool.

Assemble your quesadilla, by placing a layer of Chihuahua cheese on half of the flour tortilla then add your desired amount of chicken followed by a bit more cheese to hold it together. Lastly, fold the tortilla in half.

Preheat your skillet over medium heat. Drizzle the pan with grapeseed oil, then add your quesadillas; two at a time until golden brown flip and repeat the process.

Remove from the pan, and slice in half. Garnish with cilantro, sour cream, and lime.
Enjoy!