Chipotle Chicken Quesadillas

2 Tbsp. olive oil
1 lb. boneless, skinless chicken tenders
1 yellow onion, diced
2 Tsp. Los Chileros Chipotle Powder
1 1/2 tsp. smoked paprika
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. Los Chileros Mexican Oregano
1 tsp. kosher salt
6 large tortillas
1 cup cooked white or brown rice
1/4 cup cilantro, chopped
1 poblano pepper, minced
2 cups cheddar jack cheese, shredded
sour cream and avocado to garnish

Ina large skillet, heat oil on high heat. When hot, add chicken and onion
Cook until chicken is browned, about 5 minutes. Add spices, salt and 3/4 cup water
Reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove from heat
To assemble, spread chicken over half of a tortilla, add a spoon of rice and a sprinkle of the poblano pepper and cilantro. Fold to close.
Top with cheese and cook in a large, oiled skillet 2-3 minutes per side, until golden brown
Garnish with sour cream and avocado

Click here for Los Chileros Chipotle Powder

Click here for Los Chileros Mexican Oregano