Cheesy Chicken Quesadilla
- 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
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.
- 2 tsp sour cream
- 1 lime
- 2 avocados
| Avocado Sauce | Add all ingredients to a food processor and blend until smooth and creamy.
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 tortillas
- 2 tsp coconut oil (melted, for frying)
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.