Quesadillas with Orange Chicken

Season chicken with salt and pepper.

Heat the olive oil in a saute pan over medium-high heat. When oil is hot, add chicken thighs and brown on all sides.

Add the onion, garlic, and chili powder to the pan and cook, stirring, until the onions begin to soften and turn translucent.

Stir the orange zest and orange juice into the pan. When the juice starts to simmer, cover the pan and reduce the heat to low. Let the chicken braise for 15-20 minutes or until cooked through.

Remove the chicken from the pan and set aside until it's cool enough to handle. Shred the chicken using two forks (or chop it if desired). Return the shredded chicken to the pan and stir to coat in the liquid.

Preheat a nonstick skillet or cast iron pan to medium high heat. Add a little oil just to cover the surface of the pan. Place a tortilla in the hot pan, top with a large handful of cheese, then some of the orange chicken, and then top with another tortilla.

Turn heat to low, when cheese begins to melt carefully flip the tortilla over. When other side is lightly browned, remove quesadilla to warm plate and cover with foil.

Continue making remaining quesadillas in the same fashion.

To serve, cut the quesadillas into wedges with a sharp knife and serve warm with sour cream, jalapenos, and salsa, if desired.