Red Pepper Quesadilla with Fresh Guacamole

Quesadillas might be the ultimate comfort food. It took me a while to realize that with some patience and some spices, a simple dish can become quite decadent and fancy in a way. You could make a quesadilla in 5 minutes, but if you really want to treat yourself, spend 20 and enjoy a spicy, savory, melty delight like this one with fresh guac!

Quesadilla

• Cooked chicken

• Red bell pepper

• Monterey Jack Cheese

• Red Onion

• Garlic

• Butter/olive oil

• Oregano

• Cumin

• Salt

• Tortillas (organic is preferred)

Fresh Guac

• Avocado

• Red Onion

• Salt

• Lime juice

• Tomato

• Fresh Cilantro

• Jalapeno (optional)

1. Finely dice ¼ cup red bell pepper, mince 1 clove garlic,  and thinly slice ⅛ cup red onion.

2. Add 1 tablespoon butter and 1 tablespoon olive oil to a saucepan over medium heat. Saute vegetables and garlic for 8-10 minutes until peppers are tender and onions are translucent. 4 minutes in, add ½ teaspoon oregano, ½ teaspoon cumin and a sprinkle of salt.

3. Once vegetables are tender, add ½ cup shredded cooked chicken and saute 2 minutes more.

4. Heat ½  tablespoon of butter and ½ tablespoon olive oil in another saucepan and place one tortilla down. Top generously with Monterey Jack cheese. When cheese starts to bubble, top with vegetables and chicken, then add more cheese, and finish the top with another tortilla. Press top tortilla down with a spatula, then let rest for 2 minutes. Flip and cook for 2-3 minutes more, then move to a cutting board and slice.

5. To make the fresh guac, mix 1 tablespoon finely chopped red onion, 1 tablespoon lime juice, 1 teaspoon salt, 2 tablespoons chopped tomato, and 1 tablespoon chopped fresh cilantro. If you like your guac spicy, add 1 chopped and seeded jalapeno. Mix with 1 whole diced avocado.

6. Serve quesadilla with fresh guac and sour cream. Yum!