Spicy Chipotle Chicken Quesadillas with Avocado Salsa

Ingredients

• 1 pound chicken breast, sliced into strips
• 2 tablespoons chipotle in adobo sauce, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 8 large flour tortillas
• 2 cups shredded cheese, Mexican blend

• 2 large avocados, diced
• 1 cup cherry tomatoes, quartered
• 1 cup red onion, finely chopped
• 1 cup cilantro, chopped
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon salt

Method

1. 01
   In a large skillet over medium heat, add olive oil and sliced chicken breast. Cook until the chicken is no longer pink, about 5-7 minutes.
2. 02
   Add the chopped chipotle in adobo sauce, ground cumin, garlic powder, and salt to the skillet. Stir well to coat the chicken and cook for an additional 2 minutes.
3. 03
   Remove chicken from heat and set aside.
4. 04
   In a bowl, combine diced avocados, cherry tomatoes, red onion, cilantro, lime juice, and salt. Toss gently to mix the avocado salsa.
5. 05
   Place a tortilla in a clean skillet over medium heat. Sprinkle 1/4 cup of shredded cheese evenly over the tortilla, then add a layer of the cooked chipotle chicken.
6. 06
   Top with another 1/4 cup of cheese and another tortilla. Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 2-3 minutes.
7. 07
   Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, another 2-3 minutes.
8. 08
   Remove from skillet and repeat with remaining tortillas and fillings.
9. 09
   Cut each quesadilla into wedges and serve with avocado salsa.