Every summer I work as a private chef for a family in the Hamptons. When I applied for the job, there was one dish they really wanted me to make: chicken quesadillas. Sure, I could sous vide a steak and make perfect hollandaise, but their former chef evidently made a pretty great quesadilla, and they wanted to see if I could live up to it.

Ingreadients:

•  1 tsp. ground cumin
•  1 tsp. chili powder
•  1 tsp. garlic powder
•  1 tsp. ground coriander
•  1 tsp. kosher salt, plus more to taste
•  1 tsp. onion powder
•  1 tsp. smoked paprika
•  ¹⁄₂ tsp. dried oregano
•  1 ¹⁄₄ lb. boneless skinless chicken breasts (about 2)
•  ¹⁄₂ cup olive oil
•  1 orange bell pepper, seeded and thinly sliced
•  1 red bell pepper, seeded and thinly sliced
•  1 yellow bell pepper, seeded and thinly sliced
•  1 medium red onion, 1/4 minced, the rest thinly sliced
•  1 avocado
•  2 tbsp. fresh lime juice
•  1 tbsp. minced cilantro
•  1 tomato, cored, seeded, and minced
•  Freshly ground black pepper, to taste
•  10 flour tortillas
•  8 oz. shredded cheddar cheese
•  8 oz. shredded Monterey Jack cheese
•  4 oz. queso fresco
•  Sour cream, to serve

Direction

1. Combine cumin, chili powder, garlic powder, coriander, salt, onion powder, paprika, and oregano in a bowl; mix half with the chicken. Heat 3 tbsp. oil in a 12-inch skillet over medium-high; cook chicken, flipping once, until half way cooked, about 8 minutes. Add remaining seasoning, peppers, sliced onion, and salt and cook until peppers are soft and chicken is cooked through, about 8 minutes more. Transfer chicken to a cutting board and rest 10 minutes before thinly slicing.
2. Cut avocado in half lengthwise, then remove and discard pit. Make crosshatch incisions in avocado pulp with a paring knife. Scoop pulp out with a spoon, then transfer to a bowl with minced onion, lime juice, cilantro, tomato, salt, and pepper; mix. Chill guacamole until ready to use.
3. Working in batches, heat 1 tablespoon oil in a 12-inch nonstick skillet; place one tortilla in the skillet. Top with 3 tablespoons of both cheddar and Monterey Jack; place 1⁄5 of onion and pepper mixture and some slices of chicken on top. Finish with 1-2 tablespoons more of each cheese and some queso fresco, as well as another tortilla. Cook for 2 minutes, until golden, then flip over and cook a further 1-2 minutes until the other side is golden and the cheese has melted. Transfer to a cutting board and slice into 6 pieces. Serve with guacamole and sour cream.