Spicy Chicken Quesadillas

1Marinating the Chicken In a bowl, mix the lime juice (2 tablespoons), olive oil (1 tablespoon), cumin (1 teaspoon), paprika (1 teaspoon), chili powder (1 teaspoon), garlic powder (1 teaspoon), onion powder (1 teaspoon), salt (1 teaspoon), and black pepper (½ teaspoon). Add the chicken breasts to the bowl and coat them with the marinade. Cover and refrigerate for at least 30 minutes.

2Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked. Remove from the grill and let it rest for 5 minutes. Slice the chicken into strips.

3Preparing the Quesadilla Filling In a large bowl, combine the sliced red and green bell (1) peppers, sliced yellow onion, (1) shredded cheddar cheese (2 cups), and chopped cilantro (¼ cup). Add the sliced chicken strips to the bowl and mix everything together.

4Place a large skillet over medium heat. Lay a flour tortilla flat in the skillet. Spread the chicken and vegetable mixture evenly over the tortilla. Top with another tortilla.

5Cook the quesadilla for 2-3 minutes on each side, until golden brown and the cheese has melted.