Make the Salsa

Combine the chopped tomato, red bell pepper, red onion, fresh cilantro, jalapeño, and lime juice in a bowl.

Mix well and season with salt and pepper to taste. Set aside.

Prepare the Quesadilla Filling

Heat a nonstick pan over medium heat and add olive oil.

Sauté the onion and green bell peppers until softened (about 3–4 minutes).

Add the chicken strips to the pan along with paprika, garlic powder, cumin, salt, and black pepper.

Cook, stirring frequently, for about 5 minutes, or until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.

Assemble and Cook the Quesadilla

Lay one tortilla flat and evenly spread shredded cheese on one half.

Add half of the chicken mixture on top of the cheese, then fold the tortilla in half to enclose the filling. Repeat with remaining tortillas.

Heat a nonstick pan over medium-low heat and lightly grease it with olive oil.

Cook each quesadilla for 2–3 minutes per side, or until golden brown and the cheese is melted. Remove from the pan and slice into wedges.

Prepare the Virgin Margaritas

In a pitcher, mix honey, cold water, orange juice, and lime juice until well combined.

If desired, rim glasses with salt by rubbing a lime wedge around the rim and dipping it into salt.

Add ice cubes to the glasses, pour the margarita mixture, and serve.

Serve

Arrange the quesadilla wedges on a serving plate with sour cream on the side.

Serve alongside tortilla chips, salsa, and virgin margaritas. Enjoy!