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Instructions
Season the Chicken with smoked paprika, garlic powder, salt, and pepper.
Cook the chicken breasts using your preferred method (grilling, baking, or pan-frying) until cooked through. Let cool and shred.
Combine all Sauce ingredients in a bowl and mix well.
In a separate bowl, combine the shredded chicken and Sauce. Mix until well coated.
In another bowl, combine the Monterey Jack cheese, cheddar cheese, red onion, and cilantro.
Lay out a tortilla and sprinkle half of it with the cheese mixture. Top with a portion of the smoked chicken mixture.
Fold the tortilla in half.
Melt butter in a large skillet over medium heat. Cook the quesadilla for 2-3 minutes per side, or until golden brown and the cheese is melted.
Repeat with remaining tortillas and filling. Cut each quesadilla into wedges and serve.
