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To prepare the salsa combine all ingredients in the food processor or blender.
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Pulse until everything is evenly blended.
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Taste and adjust salt and pepper if needed.
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Remove from food processor or blender and refrigerate.
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For the quesadillas heat your grill to medium high heat, you can also use a grill pan. Place the chicken in a bowl and toss with the olive oil and 2 tablespoons of the taco seasoning. Grill the chicken for 5-7 minutes on both sides or until cooked through. Allow to cool five minutes and then chop into bite size pieces.
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Working with one tortilla at a time spread about 1/4 cup of the pepper jack cheese on one half of the tortilla, layer that with about a 1/4 cup of rice. Add 1/4 of the chopped chicken and sprinkle that with about 1/4 of the remaining taco seasoning (the more the better!). Spread about 1/4 cup of cheddar cheese over the chicken and gently fold the other half of the tortilla over. Repeat with the remaining tortillas and ingredients.
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Heat a large skillet to medium heat and add just a little olive oil to the pan. Cook each quesadilla for 3-4 minutes on each side or until the cheese has melted and the tortillas are crispy.
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Cut into wedges and serve with avocados and salsa if desired.