Prepare Ingredients as instructed

Make the Quesadilla Filling: Heat olive oil in a non-stick pan over medium heat. Sauté the onion and green bell pepper until softened, about 5 minutes.

Add the chicken strips, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook for about 5–7 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.

Assemble the Quesadillas: Spread shredded Monterey Jack cheese onto one side of each tortilla. Spoon the cooked chicken mixture on top, then fold the tortilla in half to enclose the filling.

Cook the Quesadillas: Heat a clean non-stick pan over medium-low heat with a small drizzle of olive oil. Cook each quesadilla for about 2–3 minutes per side, until golden brown and the cheese is melted. Transfer to a cutting board and slice into wedges.

Make the Chia Fresca: Combine all the ingredients together. Stir well and let sit for 5 minutes to allow the chia seeds to bloom.

Serve the quesadilla with sour cream, and chia fresca. Enjoy!