Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Place <quantity>1</quantity> large chicken breast in a bowl and add <quantity>1<unit>tsp</unit></quantity> of smoked paprika and <quantity>1<unit>tbsp</unit></quantity> of dried oregano

Add <quantity>1<unit>tsp</unit></quantity> of cumin powder

Season with salt and black pepper to taste

Mix until the chicken breast is completely coated in the seasoning

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a skillet over medium heat

Place the chicken in the skillet and grill until golden brown

Turn and gril the other side until golden brown

Transfer the chicken to an ovenproof pan or baking sheet and roast it for 9m until cooked through

Trim, peel and small dice <quantity>1</quantity> small onion

Remove the seeds and ribs from <quantity>1</quantity> green bell pepper. Small dice it

Remove the seeds and ribs of <quantity>1</quantity> red bell pepper. Small dice it

Small dice <quantity>4</quantity> tomatoes

Add <quantity>¼<unit>cup</unit></quantity> of olive oil to a pot over medium heat

Add the diced onion and stir until translucent

Add <quantity>4</quantity> chopped garlic cloves and stir until starts to golden

Add the diced bell peppers, <quantity>½</quantity> chopped jalapeño pepper and stir until all the ingredients are slightly golden

Add the diced tomatoes and stir to combine

Add <quantity>½<unit>cup</unit></quantity> of tomato passata and salt to taste. Mix

Add <quantity>1<unit>cup</unit></quantity> of water and let simmer for 10m until until the ingredients are soft

Remove the chicken breast from the oven and let rest for 5m to set the juices

Season the salsa with more salt if needed, add <quantity>2<unit>tbsp</unit></quantity> of chopped coriander and stir to combine. The tex-mex salsa is ready

Slice the Roast Chicken Breast

Add <quantity>2<unit>tbsp</unit></quantity> of shredded cheddar cheese to <quantity>1</quantity> flour tortilla

Add <quantity>½</quantity> of the silced chicken

Top with a portion of the Tex-Mex Salsa

Cover with <quantity>2<unit>tbsp</unit></quantity> of shredded cheddar cheese

Fold to close and repeat the filling process with the other tortilla

Grease a pan with vegetable oil and place it over high heat

Place one quesadilla at a time and cook until golden brown and crisp on both sides. The chicken quesadilla is ready

Cut and serve! Enjoy!