1 lb. boneless skinless chicken breasts, sliced into strips
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
4 medium flour tortillas
2 c. Shredded Monterey jack
2 c. shredded Cheddar
1 avocado, sliced
2 green onions, thinly sliced
Sour cream, for serving
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
Heat remaining tablespoon oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate.
Add 1 flour tortilla to skillet and top with both cheeses, cooked chicken mixture, avocado, and green onions. Place another tortilla on top and cook, flipping once, until golden, 3 minutes per side. Repeat to make four quesadillas.
Season thinly sliced cucumber with fresh lime juice, crushed red pepper flakes, salt, and pepper. Spread toasted sourdough bread with tahini and top with smashed avocado; season with salt and pepper. Top with cucumber and a drizzle of olive oil.