When ready, preheat oven to 425 degrees F (220 degrees C).
Heat a large skillet on medium heat. Add
Extra-Virgin Olive Oil (2 Tbsp)
Poblano Peppers (2)
Scallions (1/4 cup)
to skillet. Add
Ground Cumin (1 tsp)
and stir in.
Boneless, Skinless Chicken Breasts (8 oz)
to skillet and
Salt (to taste)
Ground Black Pepper (to taste)
lightly. Squeeze a half of a
into the skillet. Slice the remaining of the lime in two to four wedges for serving on a plate.
Fry chicken until golden brown on all sides and done in the center when cut open. Remove skillet from heat.
On a sheet pan, lay one
Flour Tortillas (4)
down and spread about one fourth of the
Shredded Mexican Cheese Blend (3 cups)
on the tortilla. Next, continue with a layer of half of the chicken filling. Finish off tortilla with another layer of cheese.
Lay another tortilla on top to finish that quesadilla. Repeat assembly for remaining quesadilla. Bake until cheese is melted and tortillas are crispy brown, for around 12 to 15 minutes.
Cut tortilla with a pizza cutter. Serve with
Salsa (to taste)