Choripollo Quesadillas with Mexican Rice

To make the rice, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 1-2 minutes.

Add the rice to the skillet and toast, stirring frequently, until it begins to change color.

Pour in the chicken broth and water. Stir in the chicken bouillon powder, tomato sauce, and diced tomatoes.

Bring the mixture to a boil, then cover with a lid, reduce the heat to low, and simmer for about 20-25 minutes, or until the liquid is absorbed.

Once cooked, remove the rice from the heat and set aside.

While the rice cooks, prepare the filling. In a separate skillet over medium-high heat, cook the chorizo, breaking it up with a spoon, until rendered.

Add the diced chicken to the skillet with the chorizo and cook until the chicken is no longer pink.

Sprinkle the taco seasoning over the chicken and chorizo mixture, stir to combine, and cook until the chicken is fully cooked through. Remove from heat.

To assemble, lay a tortilla flat. On one half, sprinkle a layer of shredded cheese, top with the chicken and chorizo mixture, and add another layer of cheese.

Fold the empty half of the tortilla over the filling to create a half-moon shape. Repeat for all tortillas.

Melt butter in a large skillet over medium heat. Carefully place the quesadillas in the pan (you may need to work in batches).

Cook for 2-3 minutes per side, until the tortillas are golden brown and crispy, and the cheese is fully melted.

Remove from the skillet, let cool slightly, slice, and serve with the Mexican rice.