| 2 | Boneless Skinless Chicken Breasts |
| 1 tsp | cayenne pepper |
| ½ tsp | smoked paprika powder |
| ⅔ tsp | garlic powder |
| ½ tsp | dried oregano |
| ½ cup | tomato purée (passata) |
| ⅓ cup | chicken stock |
| 1 cup | shredded cheddar cheese |
| 1 cup | shredded mozzarella cheese |
| 3 | tortillas |
| 2 tsp | coconut oil (melted, for frying) |
| 2 | avocadoes |
| 1 | lime |
| 2 tsp | sour cream |
Diced chicken breasts to about 1/2 inch cubes. Season with salt, pepper, and dry seasonings. Mix to even coat. In a non stick skillet over medium high heat, add oil and seasoned chicken. Cook chicken until almost done. Once the chicken is about done, add chicken stock and tomato sauce. Continue cooking until sauce reduces. Once cooked, remove from pan and set aside.
| Avocado Sauce | Add all ingredients to a food processor and blend until smooth and creamy.
Brush outside of tortillas with coconut oil. Fill with chicken, both cheeses, and top with tortilla. In a nonstick pan over medium heat, gently cook quesadillas on both sides until golden and slightly crispy.
