Instructions

1. In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced onion and cook for about 3 minutes until translucent.
2. Add the ground chicken to the skillet and cook until browned, about 5-7 minutes, breaking it up with a spatula. Stir in the minced garlic, chopped jalapeños, chili powder, cumin, and paprika. Cook for another 2 minutes until aromatic.
3. Remove the chicken mixture from the heat and let it cool slightly. Meanwhile, prepare the tortillas.
4. Place a tortilla onto a clean flat surface. Spread 1/2 cup of shredded cheese evenly over one half of the tortilla. Top with 1/3 cup of the spicy chicken mixture, and then fold the tortilla over to cover the filling.
5. Heat a non-stick skillet over medium heat. Add a folded quesadilla and cook for about 3-4 minutes on each side until the tortilla is golden brown and crispy, and the cheese is melted.
6. Repeat the process with the remaining tortillas and filling.
7. Cut each quesadilla into wedges and serve with salsa and sour cream for dipping.