For Chicken Quesadilla:

Begin by butterflying the chicken breasts. Place them between sheets of plastic wrap and pound them out flat and even.

3 chicken breasts butterflied and pounded thin

For the Chicken Marinade

In a bowl combine vegetable oil, crushed cloves of garlic, oregano, cumin, cayenne, smoked paprika, white sugar, lime juice, olive oil, salt and pepper. Whisk to combine.

2 tbsp vegetable oil - 2 garlic cloves crushed - 1 tsp oregano - 1 tbsp cumin - 1 tsp cayenne - 1 tsp smoked paprika - 1 tsp white sugar - 1 juiced lime - 1 tbsp olive oil - 1 tsp kosher salt

Place your chicken in a ziploc bag along with your marinade. Get all the air out and zip shut. Massage marinade to ensure an even coating.

3 chicken breasts butterflied and pounded thin - For the Chicken Marinade

Place in a bowl and refrigerate for 30 minutes and up to 4 hours.

For the Chicken Quesadillas

Preheat the skillet over high heat with some vegetable oil. Remove chicken from ziploc and cook until the internal temperature reaches 155°F.

3 chicken breasts butterflied and pounded thin

Remove from heat, let cool, and then slice.

3 chicken breasts butterflied and pounded thin

In the same skillet, cook some peppers and onions in a little bit of vegetable oil. Cook until soft, and set aside.

Sauteed peppers and onions (optional)

Start by grating some Monterey jack and some sharp cheddar cheese. Set that aside.

Sharp cheddar cheese grated - Monterey jack cheese grated

Preheat the frying pan over medium heat.

Add chicken to a flour tortilla, top with peppers, onions, and cheese. Fold in half and place in a frying pan over medium heat with some vegetable oil.

Flour tortillas - 3 chicken breasts butterflied and pounded thin - sauteed peppers and onions (optional) - sharp cheddar cheese grated - Monterey jack cheese grated

Flip after 1 ½ minutes, when it’s golden brown and then cook the other side for 1 ½ minutes as well.

Remove from heat, slice up, serve and enjoy!

For Steak Quesadilla:

Liberally salt and pepper your skirt steak and then let rest for 30 minutes before adding to a preheated skillet over high heat that’s lined with vegetable oil.

Flip after 3-5 minutes, or once it’s attained a golden brown crust. Cook for another 3-5 minutes until your desired internal temperature has been reached. Mine is 125°F. Remove from heat and let rest, covering it with aluminum foil.

Slice the steak into 3 inch long segments and then slice across the grain.

In the same skillet, cook some peppers and onions in a little bit of vegetable oil. Cook until soft, and set aside.

Start by grating some Monterey jack and some sharp cheddar cheese. Set that aside.

Preheat the frying pan over medium heat.

Add steak to a flour tortilla, top with peppers, onions, and cheese. Fold in half and place in a skillet over medium heat with some vegetable oil.

Flip after 1 ½ minutes, when it’s golden brown and then cook the other side for 1 ½ minutes as well.

Remove from heat, slice up, serve and enjoy!

For Vegetarian Quesadilla:

Start by finely chopping your zucchini. Add to a large nonstick skillet with a little bit of olive oil. Cook for a minute before adding your corn and then cook both over a high heat. Set aside.

Start by grating some Monterey jack and some sharp cheddar cheese. Set that aside.

Preheat your frying pan over medium heat.

Add your zucchini and corn mixture to a corn tortilla and top with cheese. Press down a little bit on the tortilla to press everything together so your veggies don’t fall out when you flip your tortilla. Fold in half and place in a skillet over medium heat with some vegetable oil.

Flip after 1 ½ minutes, when it’s golden brown and then cook the other side for 1 ½ minutes as well.

Remove from heat, slice up, serve and enjoy!

For Guacamole:

In a bowl combine ripe avocados, finely chopped small red onion, chopped jalapeno (remove seeds if you don’t want it too hot), cloves of grated garlic, lime juice, cumin, salt and pepper.

Mix to combine.