Making Chicken Marinade

1. Place your chicken tenders, seasonings and olive oil in a bag and shake until all the chicken pieces are coated with the marinade. Put in the fridge to sit for 30 minutes to 1 hour or just while you make your tortillas. 

Homemade Tortillas

1. Note: If you are opting for a store-bought flour tortillas, skip this step and start with cooking your chicken. 
2. In a large bowl, measure out your flour and salt. Add in olive oil and very warm water. Mix together with a wooden spoon (or your hands) until a soft dough comes together. If you find your dough is a little sticky, add a bit more flour until you have a dough that is easily workable. Careful to not add too much flour, so add a little at a time. 
3. Remove the dough from the bowl onto a floured surface. Start kneading the dough with your hands. The key to the tortillas is needing the dough long enough. You want to kneed for about 5-10 minutes.
4. Once you have kneaded the dough and it feels firmer but is still playable, form it into a ball. Cut the dough ball like a pizza into 8 even pieces. Form each slice in to a smaller dough ball. 
5. Using a rolling pin, on a floured surface, roll the tortilla out into a thin circle. Continue until you have made all your tortillas. 
6. Heat a skillet over medium high heat. Add some butter to oil the pan, making sure the whole skillet is coated. Place a tortilla in the skillet and cook until it starts to bubble. Flip over and cook for a couple more minutes. Place the tortillas on a plate lined with a towel and cover to keep warm.

Cooking the Chicken

1. After you have cooked your tortillas, do not turn off the heat from the skillet. Place your marinaded chicken tenders in the hot skillet with a bit more butter and cook until they reach 165°F on the inside. Season with fresh lime juice and zest. Cut or shred your chicken tenders before assembling your quesadillas. 

Assembling & Cooking the Quesadillas

1. Before you assemble your quesadillas, preheat your oven to 400°F. While you assemble your quesadillas, heat another skillet on medium-heat skillet. 
2. On one tortilla, sprinkle cheese first. Your cheese is the glue to hold everything in your quesadillas. Layer with avocado, seasoned chicken shreds and even more cheese. Top with another quesadilla.
3. Butter your heated skillet and carefully transfer one quesadilla. Cooking one at a time. Cook until the cheese has melted and flip over to cook the other side for a couple minutes. After they are done cooking, transfer to a parchment lined sheet pan. Repeat these assembling and cooking steps for all the quesadillas.
4. Baking them a second time: With all your quesadillas on a parchment-lined baking sheet, place in the oven for an additional 10 minutes. The flavors will start to meld together and the quesadillas will become crispier. 
5. Remove from the oven, cut each quesadilla like a pizza into 4-6 pieces and enjoy hot!