CHIPOTLE CHICKEN QUESADILLAS
A quick & easy chipotle chicken quesadilla that is kicked up a notch with chipotle peppers and topped with fresh tomatoes, cilantro and cheese.
Ingredients
- 3 Tablespoons extra light olive oil
- 1 large red onion, chopped
- 4 garlic cloves, minced
- 4 chipotle peppers in adobo sauce (you can add more or less to suit your taste)
- 4 ripe tomatoes, diced
- 3 scallions, sliced thin
- 2 Tablespoons of honey
- 2-½ cups cooked chicken, shredded (I used a rotisserie chicken
- 1 teaspoon salt
- ½ cup cilantro, chopped
- 6 8" flour tortillas
- 4 cups sharp cheddar cheese, shredded
- Garnishes: sour cream, salsa, lime wedges, green onion
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion until soft and translucent, about 5 minutes.
- Add garlic and cook an additional minute.
- Stir in chipotle peppers and tomatoes and cook for about 20 minutes or until mixture has thickened.
- Stir in scallions, honey, chicken, salt and cilantro. Keep over heat until chicken has warmed. At this point you can store in an airtight container in the refrigerator and make when you are ready or just keep it warm and prepare the tortillas.
- Heat a flat griddle over medium heat.
- Once hot, place a tortilla on the hot pan and wait for it to puff up.
- Turn it over and sprinkle about ½ cup cheese over top. Wait for it to melt slightly then add about ⅓ cup filling to one half of the tortilla.
- Fold the tortilla in half and brown both sides.
- Repeat with remaining tortillas.
- Let tortillas rest a few minutes to make them easier to cut into wedges. Serve with your favorite sides.
