Chicken Quesadilla

Quesadilla

1. In a non-stick pan, add 1 tablespoon Calivirgin Jalapeño Garlic Olive Oil, chopped onion and green and red bell peppers.
2. Sauté for 10 minutes.
3. Remove from pan and set aside
4. In the same pan, melt 2 1/4 teaspoon of Calivirgin Jalapeño Garlic Olive Oil.
5. Add the cubed chicken, cumin, paprika, salt and garlic powder. Cook for 15 minutes until chicken is thoroughly cooked.
6. In a separate pan, cover the bottom with Jalapeño Garlic Olive Oil, heat the tortilla on low heat on each side until the tortilla becomes slightly golden
7. Add half the amounts of the shredded cheddar cheese, chicken, bell peppers, onions and corn.
8. Flip half of the tortilla over the ingredients and let it cook on low heat until cheese has completely melted.
9. Remove from pan. Cut into three triangles.
10. Repeat process with remaining totrilla.
11. Serve with salsa and enjoy!

Salsa:

1. In a food processor add the tomato, onion, vinegar, cilantro and salt.
2. Pulse for 1 minute
3. Serve with warm quesadilla