Pulled chicken quesadillas

Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until it becomes translucent, about 2-3 minutes.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Season the chicken breasts with cumin, paprika, chili powder, salt, and black pepper.
Push the onions and garlic to the side of the skillet and add the seasoned chicken breasts.
Cook the chicken for about 4-5 minutes on each side or until it's no longer pink in the center.
Remove the chicken from the skillet and shred it using two forks.
Return the shredded chicken to the skillet.
Pour in the chicken broth, tomato sauce, and lime juice. Stir well.
Reduce the heat to low and simmer for about 5-10 minutes, or until the sauce thickens and coats the chicken.
If desired, stir in fresh cilantro.

Place one flour tortilla on a clean surface.
Sprinkle a portion of the grated cheese evenly over one half of the tortilla.
Spoon a generous portion of the pulled chicken mixture over the cheese.
Fold the other half of the tortilla over the filling, creating a half-moon shape.
Repeat this process for the remaining tortillas and filling.

Heat a large skillet or griddle over medium heat.
Place one or two quesadillas in the skillet (depending on the size of your skillet) and cook for about 2-3 minutes on each side or until they are golden brown and the cheese is melted.
Repeat this process for the remaining quesadillas.

Cut the cooked quesadillas into wedges and serve hot.
You can serve them with sour cream and salsa on the side if desired.
Enjoy your delicious pulled chicken quesadillas with metric measurements!