• Toss broccoli and chicken in a non-stick skillet over a medium low heat.  Season with cumin, garlic powder, salt and pepper. Stir well and cook until heated through. Transfer seasoned meat and veggies into a small bowl.
• Place one tortilla into the hot pan and gently heat for 20-30 seconds or until heated through. Flip the tortilla and place a couple of tablespoons of cheese over one half of the tortilla. Sprinkle half of the broccoli and chicken mixture over the cheese.
• Using a spatula, fold the tortilla over onto itself to form a half moon and top with another pan or teapot to help hold it down (you can also push down with your spatula for a minute).
• Cook for two minutes or until the bottom in lightly browned. Flip the tortilla and cook for another two minutes or until both sides are lightly browned and cheese is melted. Remove from pan, cool and cut in half! 

For optional dipping sauce

• Combine Greek yogurt and Sriracha sauce to create a cool and spicy dip for your quesadilla.