chicken and apricot quesadillas

Ingredients

• For the spice mix:
• 1/4 cup dried guajillo chile
• 1/4 cup dried ancho chile
• 2 tablespoons ground cumin
• 1/2 tablespoon ground cinnamon
• Pinch of allspice
• 1-1/2 tablespoons ground coriander
• 1 teaspoon mexican oregano
• For the filling:
• 3 boneless chicken breasts
• 1/4 cup spice mix, from above
• 1/4 cup olive oil
• 1-1/2 cups fresh apricots, diced
• 2 cups shredded mozzarella cheese
• 1 cup shredded jalapeno jack cheese
• 12 flour tortillas

Instructions

1. 1. Seed the chiles and grind them. I grind them in my coffee grinder, which makes my soulmate crazy, as we have pepper flavored coffee for days, but, life is just not perfect.
2. 2. Sprinkle the chicken with the spices. Place a saute pan over medium heat. Add the oil and saute the chicken until it is just cooked through. Transfer the chicken to a plate and set aside.
3. 3. Grate the cheeses if you couldn't bring yourself to buy it already grated.
4. 4. Chop the cooled chicken into small pieces.
5. 5. To assemble the quesadillas, lay out six tortillas. Divide the chicken, apricots and cheeses evenly among the tortillas leaving a one inch border around the outside edges. Place the remaining six tortillas on top. Press down with moderate pressure on each quesadilla.
6. 6. Place a large fry pan or grill over medium heat. Add enough olive oil to coat the bottom of the pan. When the oil is hot enough, slide a quesadilla into the pan. Cook for 3 minutes or until golden brown. Using a spatula, flip the quesadilla over and lower the heat a bit. Cook for another 3 minutes until browned. Remove from pan, and allow to rest for a couple of minutes before cutting into 8 pieces.