2-3 chipotle peppers (in adobo sauce), seeded and minced
1tsp adobo sauce (from same can as adobo peppers)
1 can (4-1/2oz) whole green chiles, minced
1 tsp lime juice
1/2 c. mayo
1/4 c chopped cilantro
flour tortillas
Instructions
Preheat skillet (large enough for tortilla) over med-low heat.
Mix chicken, 1-1/2 cups of the cheese, chiles, bell pepper, onion, and cilantro in a bowl.
In a separate bowl, combine mayonnaise, minced chipotles, adobo sauce, lime juice, garlic, mix well.
Lightly brush oil on one side of a tortilla, place oil side down in skillet. Place a scoop full of the chicken mixture on the tortilla, place another oiled tortilla shell (oil side on top).
Cook over med/low until the tortilla starts to turn golden brown, then carefully flip, repeat for other side. Sprinkle half of the remaining cheese on top. After bottom of second side starts to turn gold, flip again so cheese is direct on pan. Sprinkle remaining cheese on top. After cheese crisps on bottom, flip one last time until cheese is crisp. Remove from heat, let cool slightly.
Serving
Suggestions
I like to cut into six pieces and separate to outer portion of plate. Place a dallop of the sauce in the middle, and garnish with cilantro
Originally Submitted
1/8/2011
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