1) Preheat oven to 375 ˚F; finely chop the onion. Wash the bell pepper and the jalapeno peppers, remove their seeds then cut the pepper into small dice.

2) In a pan, put one tablespoon oil and put the chicken just to heat it up. Mix in the Tex-Mex spices, then add the onions and peppers. Saute a few minutes. Stir well to the spices coat the chicken, onion and bell pepper. Stop cooking and set aside.

3) On a baking tray with parchment paper, lay four tortillas, sprinkle generously with grated cheese, split the chicken-onion-pepper mixture among the tortillas, sprinkle generously with more grated cheese on top, and place a second tortilla over it all and press gently. Repeat the process with the other quesadillas.

4) Bake for about 8 minutes in the oven or until browned.

5) For the tomatoes and avocados salad, dice the tomatoes and avocado. Put everything in a bowl, mix in 3 tablespoons of olive oil, then 1 tablespoon balsamic vinegar. Sprinkle a little salt and pepper and mix well. Test and adjust seasoning to your taste.

Your quesadillas are ready! Serve them with a bit of the tomato and avocado salad on the side...