Skillet Chicken Quesadillas with Ancho Adobo

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a heavy skillet over medium-high and roast the chicken until deeply colored.
3. Add the aromatics with the avocado and roma tomatoes; cook until fragrant and just tender.
4. Build the ancho adobo sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.