Ingredients:

  • 1/4 cup (60 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) fresh lime juice (about 1 lime)
  • 2 teaspoons (10 g) ground cumin
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2 g) black pepper
  • 1/2 teaspoon (2 g) cayenne pepper (optional for heat)
  • 1 lb (450 g) boneless, skinless chicken breasts, cut into strips
  • 4 large flour tortillas
  • 2 cups (200 g) shredded cheese (e.g., Monterey Jack or cheddar)
  • Optional toppings: sour cream, salsa, guacamole

Instructions:

  1. In a mixing bowl, combine olive oil, lime juice, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  2. Add chicken strips to the marinade. Seal in a Ziploc bag or place in a shallow dish, ensuring chicken is well coated. Refrigerate for at least 30 minutes.
  3. Heat a grill or skillet over medium-high heat. Cook marinated chicken strips for 6-8 minutes, until cooked through. Set aside.
  4. On one half of each tortilla, layer cooked chicken strips, and sprinkle with shredded cheese. Fold tortillas in half.
  5. Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side, or until golden brown and cheese has melted.
  6. Cut into wedges, and serve with optional toppings.