Chicken Quesadilla with Guacamole

1. 1
   prep

   Season the chicken.

   1.Pat the chicken breasts dry with a paper towel.

   2.Season both sides with salt, black pepper, cumin powder, smoked paprika, and garlic powder.

   TIPLetting the chicken sit at room temperature for 10 minutes after seasoning helps it cook more evenly.
2. 2
   grill · ~11 min

   Grill the chicken.

   1.Heat 2 tsp of oil in a grill pan or skillet over medium-high heat.

   2.Cook the chicken for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F.

   3.Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.

   TIPDon't move the chicken around while it sears—letting it sit builds a nice crust.
3. 3
   saute · ~5 min

   Sauté the peppers and onions.

   1.In the same pan, add the sliced bell pepper and onion.

   2.Sauté over medium heat until softened and lightly charred, about 5 minutes.

   3.Transfer to a bowl and set aside.
4. 4
   mix

   Make the guacamole.

   1.Scoop the avocado flesh into a mixing bowl.

   2.Add the diced tomato, red onion, cilantro, jalapeño, lime juice, and a pinch of salt.

   3.Mash with a fork until chunky-smooth and well combined.

   TIPFor the best texture, leave some small avocado chunks intact—it shouldn't be completely puréed.
5. 5
   assemble

   Assemble the quesadillas.

   1.Lay a flour tortilla flat on a clean surface.

   2.Sprinkle a quarter of the cheddar and monterey jack cheese over one half of the tortilla.

   3.Top with sliced chicken and sautéed peppers and onions.

   4.Fold the empty half over the filling to create a half-moon shape.
6. 6
   fry · ~6 min

   Crisp the quesadillas.

   1.Heat 1 tsp of oil in a large skillet over medium heat.

   2.Place a folded quesadilla in the skillet and cook until golden brown and crispy, about 2 to 3 minutes per side.

   3.Repeat with remaining quesadillas, adding another teaspoon of oil as needed.

   TIPPress down gently with a spatula while cooking—it helps the cheese melt and the tortilla crisp evenly.
7. 7
   serve

   Slice and serve with guacamole.

   Transfer the quesadillas to a cutting board, slice each into 3 triangles, and serve hot with a generous scoop of fresh guacamole on the side.

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