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Ingredients

1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets
Rough chopped
3/4 cup olive oil, divided
2 cups onion, thin sliced
2 teaspoons garlic, minced
1 1/4 cups tomatoes, rough chopped, with juice (or canned tomatoes)
1 1/4 cups chicken stock
1 1/2 tablespoons chipotle chili in adobo sauce, chopped with liquid
1/2 cup brewed coffee
1/4 ounce bittersweet chocolate, chopped
3 tablespoons cilantro, chopped
1/4 teaspoon toasted cumin seeds, ground
1 teaspoon Kosher salt
1/2 teaspoon black pepper
24 flour tortillas, 6 inch size
3 cups manchego cheese, grated (or substitute mozzarella cheese)
12 sprigs cilantro, for garnish
Guacamole, for topping (see recipe below)

Instructions

1. In braising pan over medium high heat, warm 1/4 cup olive oil. Add chicken and cook, stirring, until browned on all sides, about 5 minutes. Add onions and cook to brown, about 5 minutes more. Reduce heat to medium; stir in garlic. Add tomatoes, chicken stock and chipotle chili. Cook chicken, stirring, about 15 – 20 minutes, or until almost all of the liquid is absorbed. Add coffee and chocolate; cook to absorb about 5 – 8 minutes more.
   
2. Remove chicken mixture from pan; place in on baking sheet to cool. Add cilantro, cumin, salt and pepper; toss well to combine
   
   
3. Between two tortillas, place about 4 tablespoons chicken mixture and 3 tablespoons shredded cheese. Warm 2 teaspoons olive oil in same pan that cooked chicken mixture. Add quesadilla to pan and cook to brown on each side, about 2 – 3 minutes per side.
   
   
4. To serve, cut quesadilla into quarters.
   Top with guacamole and cilantro sprig.
   

Guacamole:
In small bowl, combine 1 ripe avocado, peeled and pitted; 2 tablespoons white onion; juice from one-half lime; ¼ cup water; and 1 teaspoon Kosher salt. Mash with fork and blend well.