Prep the ingredients per the instructions above.

Cucumber water: In a pitcher, combine cold water and thinly sliced cucumber. Let the cucumber water sit in the refrigerator for about 30 minutes to allow the flavors to infuse.

Make the salsa: Add all ingredients (except the tortilla chips) to a blender and pulse until mixed well. Season with salt and pepper to taste. Set aside.

Make the quesadilla: Heat a non-stick pan over medium heat. Add the oil to the pan. Sauté the onion and peppers until they start to soften. Then add in the chicken, paprika, garlic powder, and cumin, and season with salt and pepper. Continue to sauté about 5 minutes, until the chicken is browned and reaches an internal temperature of 160°F (71°C) using a thermometer. Then remove the pan from the heat.

Spread the cheese onto the tortilla and top with the chicken mixture, then fold the tortilla in half.

Preheat a nonstick pan over medium-low heat. Add a small amount of oil to the pan.

Cook the quesadilla in the pan until golden brown on both sides and the cheese is melted.

Serve: Cut the quesadilla into wedges. Enjoy with sour cream, chips and salsa, and cucumber water.