Chicken Quesadillas

2 boneless skinless chicken breasts
2 tablespoons of chipolte salsa

1 packet of taco powder

Taco cheese

A bunch of fresh cilantro

1/2 onion

1 can of fresh chiles

1 can of diced tomatoes

chili powder

garlic salt

sea salt

peppercorn

sour cream

tortillas

extra virgin olive oil

Pour a little extra virgin olive oil into a pan, slice up the onion, let it simmer until onions are translucent. Take one of the chicken breasts and slice it so that you have two very thin chicken breasts. Do the same with the other. Then dice those peices so that you can spread a thin even amount of chicken across the inside of each quesadilla. Add the tomatoes and chiles into the pan with the onions. simmer for 15 minutes.

Add chicken. add a 1/4 cup of water. stir.

Sprinkle on generous amounts of chili powder, garlic salt, sea salt, and peppercorn. stirring it in. Then add taco powder. cut up fresh cilantro and add to the pan.

If you have a George Foreman Grille follow the next few steps, if not you can do everything the same just in a separate pan.

Use a brush to rub butter on one side of a tortilla. On the opposite side put a table spoon of chipolte salsa and spread it all over the tortilla. Get a spoon that strains (has holes in it) and grab a spoonful of the chicken mixture from the stove and place on HALF of the tortilla, leaving the other half free. on top of the mixture add a generous amount of taco cheese. Then fold the tortilla in half and put in the George Foreman grille for a few minutes until cheese is melted. Then transfer to pan. (If you do not have a George Foreman Grille, just do all of it in the pan). flip in pan and leave uncovered. Wait until quesadilla is crispy or to your liking and serve with a garnish of fresh cilantro and a side of sour cream for dipping!