2 chicken breasts

1 tsp chili powder

1 tsp cumin

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

2 cups shredded cheddar cheese

6 medium flour tortillas

Cook chicken on an indoor grill or frying pan until no longer pink inside. Place chicken in a large bowl and pull it apart using 2 forks to shred it.  Add spices and mix until combined. Spoon onto tortillas; sprinkle with cheese. Top each with another tortilla. Bake at 350 for 10 minutes. Cut quesadillas into wedges and serve with sour cream, salsa, and guacamole.

Guacamole:

1 avocado

1 tsp lime juice

1 tsp southwest chipotle seasoning (Mrs Dash)

1 tsp garlic salt

1 tsp salt

While the quesadillas are baking, mash up avocado in a bowl. Stir in lime juice, seasoning, garlic salt and salt. Serve with quesadillas.

As I’ve mention before, my kids love to dip their food. So I put little piles of guacamole, salsa and sour cream on their plates so they could dip the wedges of quesadilla into whatever they want. Tony and I spread everything onto the inside of our quesadillas. Bennett was obsessed with the guacamole! I got up from the table to get a drink and I come back to find him stealing guacamole off my plate. He’s pretty cute though so I didn’t mind so much. Everyone, including myself, enjoyed this meal. The shredded chicken works so much better in the quesadillas than chopped chicken because it sits flatter and you can spread it more evenly over the tortilla.