Part 1 of 2 this is the ingredients and the recipe with a mostly homemade tomato sauce. Part 2 will be the final product and the recipe.

Yes, I know, and the oregano is from like 1900-1985, but it will work, just got to use two tablespoons instead of one.

The Chicken ~1.65 lbs Boneless Skinless Thighs

1 TBS of salt and pepper mix that is 3 parts salt for every one pepper

1 tsp each Cumin, Red Pepper Flakes, Mexican Oregano, Mexican Basil

1 Whole Large White Onion (diced)

2 Whole Large Tomatoes (diced)

1 Whole Bulb of Garlic (all cloves minced)

2-3 Whole Jalapeños (diced)

15 oz Tomato Sauce (1 can)

8 oz Half-and-Half (1 small container)

1 can of chicken broth

2 tbsp avocado oil

1/4 cup Masa Harina

2 tbsp Chili Powder

2 TBSP Smoked paprika

1 tbsp Apple Cider Vinegar

The Step-by-Step Recipe

1. Mix the chilli powder and smoked paprika with the vinegar

2. Toss the thighs in the salt and pepper, cumin, red pepper flakes, and herbs. In a hot cast-iron skillet, sear in oil until they reach 165°F. Remove them, shred them with two forks, and set aside.

3. In the same skillet, add your whole diced onion, jalapeños, and garlic. Once they soften, add your diced tomatoes. Sauté until the onions are clear, and then add the chilli powder, smoked paprika, vinegar, and a splash of chicken broth, and finish sauteing the veggies.

4. Take 2/3 of the veggies and tomato sauce and blend

5. Mix the maze and the avocado oil and heat to make a roux.

6. Heat the tomato sauce and then add the roux, the Mexican basil, oregano, cumin, half and half, and the rest of the chicken broth. Cook until thickened.

7. Put the shredded chicken thighs in with the 1/3 of the vegetables that are in the cast iron skillet, and then take a scoop of the sauce and mix it in with the chicken and the vegetables until it creates a thick filling.

8. Warm your corn tortillas in the skillet until pliable. Fill them with the thick chicken mixture, roll them, and place them in your baking dish.

9. Place a tortilla into a baking dish and cover with the rest of the sauces.

10. Bake at 375°F until mostly done, about 20 minutes

11. Pull it out of the oven and put on quesadilla cheese that is freshly shredded, as well as some other cheeses that you want to add, such as some diced tomatoes, diced green chilies, and diced jalapenos.

12. Switch the oven to broil, put it back into the oven until the cheese is melted, crisped up, and browned, and it is fully cooked. And then remove and serve.