1. Thinly slice your onion & cover in lemon juice for 20 minutes.
2. Season the chicken thighs with your preferred spices. Grill them over a charcoal BBQ or on a griddle plate over a gas stove. Aim for dark grill marks & ensure they are cooked through.
3. Heat a frying pan or griddle over medium heat. Hot tip: Tortillas have two sides — the smoother front is for fillings, the thicker, slightly rougher back is made to face the heat. Once the pan’s hot, place the tortilla back side down to make a solid quesadilla base.
4. Sprinkle some of the shredded cheese mix onto the warming tortilla. Once the cheese begins to melt & the tortilla is turning golden brown, add slices of your grilled chicken, drizzle with Fancy Hank’s jalapeño & peach hot sauce & top with your pickled onions.
5. Add a sprinkle of cheese on top of your fillings & place another tortilla on top. Press down gently & flip carefully to cook the other side. Cook until the cheese has melted & the tortilla is golden brown.
6. Remove from the pan, let it cool for a minute, then cut into wedges.
7. Serve with some lime wedges & extra Fancy Hanks jalapeño & peach hot sauce on the side for dipping.

¡Buen provecho!