1 lb chicken thighs
2 chopped sweet onions
1 tomato, diced
1 bunch kale
4 flour tortillas
3 cloves garlic
2 tsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
Cheddar or Monterey jack cheese
2 Bell peppers, 1 red and 1 green, diced
2 tablespoon melted butter or olive oil
3 tablespoon olive oil
Dice your chicken into 1 inch cubes.
Mix 1 tsp chili powder, 1 tsp cumin, paprika, salt, pepper, and 2 tsp olive oil in a small bowl and coat the chicken evenly to season.
Cover and set chicken in the fridge.
While the chicken marinades, prepare your salsa. Heat 2 tsp of olive oil in a pan with 1 of clove garlic and sauté the chicken for around 6 minutes, until it is cooked evenly.
Transfer your chicken to a bowl or container.
Next, begin to sauté the onions with the remaining olive oil.
Once they begin to become translucent, add your garlic and season with salt, pepper, and the remaining chili and cumin powder.
After 2 minutes, add your bell pepper, kale and tomato to the pan and cook for another 5 minutes, until the veggies are tender.
Brush quesadilla with melted butter and heat in a clean skillet for 2 minutes. Fill with chicken, veggies, and top with cheese.
Fold over into a half, and heat one side for around 2-4 minutes, until cheese melts.
Top with salsa and serve.
For the salsa
1 bell pepper, diced
2 tomatoes, diced
2 cucumbers, peeled and diced
3 tablespoons lime juice
¼ cup fresh cilantro, chopped
2 cloves garlic, finely diced
2 tablespoon diced jalapeno
1 onion, diced
1 tablespoon EVOO
¼ teaspoon salt
¼ teaspoon pepper
Make your vinaigrette in a large bowl with the lime juice, olive oil and seasoning.
Add the remaining ingredients and combine to create your salsa.