Ingredients
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1 - 2
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1
-
1
-
2
-
-
-
1
-
3 1/2
-
8
-
2
-
-
-
-
-
Directions
Chipotle Chicken Quesadillas, Found in Organic Style magazine. Sounds yummy!, Simple and tasty! I omitted the jalapeo and used more cheese and small tortillas., These were delicious, however next time I will use small flour tortillas. The large ones were very difficult to handle. I will also use more cheese because my top and bottom tortillas did not stick well together.
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Steps
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1
Done
|
Heat 1 Tbsp Oil in Large, Heavy Skillet Over Medium-High Heat. Add Onion and Serrano Chile; Cook, Stirring Occasionally, Until Soft and Lightly Browned, About 5 Minutes. Add Garlic and Stir-Fry 1 Minute. Sprinkle With a Pinch of Salt and Pepper. Transfer to a Medium Bowl and Wipe Skillet Clean With a Paper Towel. |
|
2
Done
|
Chope Chipotle Chile; Place in a Small Bowl With Adobo Sauce and Mash With Fork. Add to Onion Mixture in Bowl; Add Chicken and Toss. Season to Taste With Salt and Pepper. |
|
3
Done
|
Place a Tortilla on a Cutting Board and Spread With 1 Cup Chicken Mixture. Top With 1/2 Cup Cheese and Another Tortilla. Repeat With Remaining Ingredients. |
|
4
Done
|
With Paper Towel, Lightly Oil Skillet and Place Over Medium-High Heat Until It Is Very Hot but not Smoking. Cook Quesadillas One at a Time, Turning Over Once, Until Cheese Is Melted, 4-5 Minutes Total. |
|
5
Done
|
Transfer With Spatula to Cutting Board; Cover With Aluminum to Keep Warm. Cut the Quesadillas Into Quarters - Serve With Your Choice of Accompaniments Source Cream, Salsa, Etc. |
