Chicken Fajita Quesadillas

• 1 lb Springer Mountain Farms Boneless Skinless Chicken Thighs, chopped
• 1 teaspoon salt, divided
• 1 tablespoon olive oil plus more for pan frying
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon chipotle chili powder
• 2 garlic cloves, minced
• 1/4 cup cilantro, chopped
• 1 red bell pepper, thin sliced
• 1 green bell pepper, thin sliced
• 1 onion, thin sliced
• 8 large flour tortillas
• 2 cups Monterey Jack cheese, shredded

Directions

1. In a large bowl, toss together the chicken with 1/2 teaspoon of salt, 1 tablespoon olive oil, lime juice, all spices, garlic and cilantro until evenly combined.
2. In a large skillet, heat about 2 tablespoons of oil over medium high heat.
3. Add the seasoned chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes. Remove chicken to a clean bowl.
4. In the same skillet, add the peppers and onions and cook until softened and slightly browned.
5. Add to the bowl with the chicken and mix until combined.
6. Heat a non-stick large skillet over medium-low heat and add a small amount of oil to the skillet
7. Place one of the flour tortillas in the warmed oil in the pan.
8. Evenly sprinkle 1/4 cup shredded cheese on the tortilla, top with 1/4 of the chicken and pepper mixture and then add another 1/4 cup shredded cheese before topping with another flour tortilla.
9. Cook for 3-4 minutes per side, until the outside is crispy and the cheese is all melted.
10. Remove to cutting board to rest while repeating the assembly and heating of other the other quesadillas.
11. Cut and serve with avocado ranch for dipping or drizzle over finished quesadilla triangles.