These chicken quesadillas feature smoky chipotle peppers and melted cheese.
Ingredients:
- 1 large flour tortilla (approx 12 inches in diameter)
- 1/2 of a chipotle chile (canned in adobo sauce)
- 3/4 cup shredded or finely chopped queso quesadilla or Oaxaca (or you can sub. mozzarella cheese)
- 2 tablespoons salsa verde
- 1/2 cup shredded cooked chicken (it can be grilled, boiled, baked or leftover)
- 2 tablespoons crema
- salsa (for garnish)
Preparation:
Chop the chile into small (about the size of a pea) pieces. Toss them with the chicken until evenly distributed. Heat up a comal (or griddle) over medium heat. Cook your tortilla on one side for approximately 10 seconds then flip it over. You will be adding your fillings to only one half of the tortilla since the other half will be folded over to make the top. Sprinkle half of the cheese and drizzle on the the salsa verde. Add the chile/chicken mixture on top of that. Then top with the remaining cheese, fold the unused half over the top of the fillings and cook for about 1-2 minutes. Flip the quesadilla and cook an additional 1-2 minutes or until the until cheese is melted and filling is hot.
Cut into 3-4 wedges and drizzle with crema and serve with a couple of spoonfuls of your favorite salsa.
