Spicy Chicken & Roasted Vegetable Quesadillas

Combine Bone-In Chicken Thighs (4), Zucchini (1), Red Bell Pepper (1), Yellow Bell Pepper (1), Potato (1), Sweet Potato (1) together with Hot Sauce (4 Tbsp) and Barbecue Sauce (1 cup). Season with a pinch of Salt (to taste) and Ground Black Pepper (to taste).

To assemble, place a frying pan over medium-high heat. Add 1 Flour Tortillas (8) and top with 1/4 of the chicken vegetable filling and 1/4 of the Shredded Cheese (2 cups). Top with another tortilla.

Dry fry on the stovetop over medium-high heat for 2 minutes on each side or until the cheese has fully melted. Repeat with remaining ingredients.

Slice and serve hot with Guacamole (1 cup), Salsa (1 cup), Sour Cream (1 cup), and garnish with Fresh Cilantro (to taste).