Fajita style chicken quesadillas.

Cut the vegetables into julienne strips and add to the pan with a drizzle of EVOO, let them cook for 5-10 minutes over medium heat, covering the pan. (The quantities I was throwing them a little by eye, so they can be modified to the taste of each one).

While the vegetables are cooking, add salt, black pepper, hot paprika and a dash of lemon juice to the chicken (cut into cubes or strips). Mix well and add to the pan with the vegetables. Let it cook for a few minutes and add the homemade vegetable broth (I used the broth from a curry cream I made), but if you do not have it at that time you can add a little water and season to taste. Let it cook while we prepare the quesadillas.

In a separate dish, put the tortillas, make the famous cut and then fold them (current trend of quesadillas, there are many recipes on the App with the step by step), and add the cheese, avocado (or guacamole), and the chicken with the vegetables.

Fold the tortillas in the shape of quesadillas and toast them in the frying pan (I used a clean one) on each side, plate them and enjoy! (I had leftover filling, so I will use it for another dish).