• 1 block of sharp cheddar, grated           
• 1 block of monterey jack, grated
• Sauteed peppers and onions (optional)     
• Whichever tortillas you prefer
• Salsa, guac and sour cream
• 3 Chicken breasts, butterflied and pounded thin

Chicken Prep

Start by butterflying your chicken breasts. Place them between sheets of plastic wrap and pound them out flat and even. Make a chicken marinade: In a bowl combine 2 Tbsp vegetable oil, 2 crushed cloves of garlic, 1 tsp oregano, 1 Tbsp cumin, 1 tsp cayenne, 1 tsp smoked paprika, 1 tsp white sugar, juice of 1 lime, 1 Tbsp olive oil, salt and pepper. Whisk to combine. Place your chicken in a ziploc bag along with your marinade. Get all the air out and zip shut. Massage marinade to ensure an even coating. Place in a bowl and refrigerate for 30 minutes and up to 4 hours. Preheat skillet over high heat with some vegenitable oil. Remove chicken from ziploc and cook until the internal temperature reaches 155°F. Remove from heat, let cool, and then slice. In the same skillet cook some peppers and onions in a little bit of vegetable oil. Cook until soft, and set aside.

Quesadilla Assembly 

Start by grating some monterey jack and some sharp cheddar cheese. Set that aside. Preheat your pan over medium heat. For the chicken or steak quesadillas, add your protein to a flour tortilla, top with peppers, onions, and cheese. Fold in half and place in a skillet over medium heat with some vegetable oil. For the vegetable quesadilla, add your zucchini and corn mixture to a corn tortilla and top with cheese. Press down a little bit on the tortilla to press everything together so your veggies don’t fall out when you flip your tortilla. Fold in half and place in a skillet over medium heat with some vegetable oil. Flip after 1 ½ minutes, when it’s golden brown and then cook the other side for 1 ½ minutes as well. Remove from heat, slice up, serve and enjoy!