Grilled Chicken and Avocado Tortilla Quesadilla

1.In a small bowl, combine ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the seasoning mix.

2.Toss the cooked chicken with the seasoning mix until evenly coated. Set aside.

3.Heat a large skillet or grill pan over medium heat and add half the olive oil, swirling to coat.

4.Place one tortilla flat in the pan. Sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the tortilla.

5.Distribute the seasoned chicken evenly over the cheese layer.

6.Arrange the sliced avocado evenly on top of the chicken.

7.Sprinkle the remaining cheese over the avocado to help bind the quesadilla when cooked.

8.Top with the second tortilla, pressing gently to compact the layers.

9.Cook for 3-4 minutes on medium heat, until the bottom tortilla is golden brown and the cheese begins to melt.

10.Carefully flip the quesadilla using a large spatula, adding the remaining olive oil to the pan if needed.

11.Cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.

12.Remove the quesadilla from the pan and let it rest for 1-2 minutes before cutting.

13.Slice the quesadilla into 4-6 wedges.

14.Garnish with fresh cilantro leaves if desired and serve warm with sour cream or salsa on the side.