Step 1

Preheat the oven to 400 degrees and grease a rimmed baking sheet.

Step 2

Shred cheese and set aside (room temperature cheese will melt better and smoother).

Step 3

Heat oil in a skillet over medium. Whisk in flour and cook for 30 seconds, stirring constantly. Slowly whisk in stock and cook for 1-2 minutes until thickened, stirring frequently.

Step 4

Remove from heat; stir in spices, hot sauce, salt, pepper, chicken, and cheese.

Step 5

Divide mixture evenly over half of each of the tortillas. Fold tortillas in half and place on baking sheet. Bake for about 8-10 minutes until golden and melty.

Step 6

Cut each quesadilla into three wedges and serve with the lettuce, avocado, sour cream, and salsa.

Step 7

Store leftover quesadillas in the refrigerator for 2-3 days depending on the freshness of ingredients (particularly the chicken).