Slice the chicken fillets and add all the spices (ground cumin, oregano, paprika, black pepper), salt, minced cilantro and garlic.
Add 2 tablespoons of oil olive, stir everything and put it in the fridge for 20-30 minutes.
Chop onion, capsicum, tomato and eggplant, and fry them in a pan.
In 20-30 min take out marinated chicken fillet from the fridge and fry it.
Mix fried vegetables with the fried meat, add corn and 2-3 tablespoons of the El Cielo 3Chiles Red Taco Sauce for a bit of spice and a hint of smokiness. The filling is ready!
To make chicken quesadilla: put thinly sliced cheese on half the tortilla, then put filling, then thinly sliced cheese once again, fold the tortilla over and put it into the frypan for 30-50 seconds each side.
Cut chicken quesadilla in half and serve with sour cream and guacamole.
