Chipotle Chicken Quesadilla

In a large bowl, combine the sliced chicken breast with olive oil, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Toss until the chicken is evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until fully cooked through.

Stir the chopped fresh cilantro into the cooked chicken and remove from heat.

To assemble, lay a large flour tortilla flat. Sprinkle a layer of shredded Chihuahua cheese over the entire surface.

Arrange a generous portion of the cooked chicken over one half of the tortilla.

Drizzle chipotle ranch sauce over the chicken, then top with another layer of shredded cheese.

Fold the empty half of the tortilla over the fillings to create a half-moon shape.

Place the quesadilla on a hot griddle or in a clean skillet over medium heat. Toast for 2-3 minutes per side, until golden brown and the cheese is completely melted.

While the quesadilla is toasting, prepare the french fries according to package directions.

Cut the toasted quesadilla into wedges and serve immediately with the nacho fries, extra chipotle ranch, and nacho cheese sauce for dipping.