Chipotle Chicken
Boneless Chicken Breast	g
Yellow Onion
Olive Oil	tbsp
Chipotle Chili Powder	tsp
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Garlic Powder	tsp
Kosher Salt	tsp
Filling
Eggs
Kosher Salt	tsp
Butter	tbsp
Cheddar Cheese	g
Spring Onion	tbsp
Baby Spinach	g
Cherry Tomatoes	g
Fresh Herbs (Dill, Coriander, Parsley)	g
Olive Oil	tbsp
Salt & Pepper to taste

1. Rinse the chicken under cold water, pat dry and cut into bite size pieces. Peel and finely chop the onion. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the chicken and onion. Cook until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and salt. Add 150ml water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
2. Meanwhile, whisk together the eggs and a pinch of salt in a medium bowl. Wash the cherry tomatoes, pat dry and quarter them. Wash the herbs, shake dry and finely chop. In a medium bowl, mix the tomatoes with herbs and 2 tablespoons of olive oil.
3. Melt the butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.
4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheese, eggs, chicken. If you like, add a handful of spinach, arugula on top. Then lay the remaining 2 tortillas on top.
5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side.
6. Serve topped with marinated cherry tomatoes and spring onions. Optionally serve them with sour cream.

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