1 Anaheim pepper
1 Jalapeño
1 Serrano
1 red bell pepper
3-4 chicken thigh fillets (deboned)
1 medium tomato
1 eggplant (optional)
1 med to small onion
1 bunch of fresh cilantro
1 cup of sweet corn (optional)
3 cloves of Garlic
2 tablespoons of olive oil
1/2 tbsp. of Worcestershire
Gouda cheese or a shredded Mexican blend
1/2 tsp ground cumin
1/2 tsp oregano
1/2 tsp paprika
black pepper to taste
Start by roasting your Jalapeno, Serrano and Anaheim pepper. Lightly rub them down with any cooking oil and place on the grill at about a low to medium heat. Rotate about every 3 minutes until the peppers have a nice char to them. Alternately you can do this in the oven under the broiler. You will need to keep a closer watch on these though. Cut off the stems and then peel the skin off the peppers and discard. Slice in half length wise and with a small spoon scrape out the seeds. Dice and add the chopped veggies. Debone your chicken thighs and dice into pinky size bits and toss in a bowl. Add all the spices (ground cumin, oregano, paprika, black pepper), salt, minced cilantro and garlic. Add 2 tablespoons of oil olive & 1/2 tbsp. or Worcestershire, stir everything and put it in the fridge for 30 minutes to a
couple of hours. Chop onion, red bell pepper, tomato (seeded) and eggplant. Add about 2-tablespoons of cooking oil to the frying pan, heat and throw all the chopped veggies into the pan. Fry until the onions are translucent. Set aside in a bowl when done. Pull the marinated chicken from the fridge and fry it until cooked through. Drain juice as necessary. You don't want the chicken to be wet. To make chicken quesadilla: put thinly sliced cheese (or shredded) on half the tortilla, then put veggies and chicken spread evenly over the top of the cheese then put another thinly sliced cheese over the mix, fold the tortilla over and put it into the frypan for 30-50 seconds each side. (until browned) Cut chicken quesadilla in half and serve with sour cream and guacamole.