Chipotle Chicken Quesadillas
If you’ve been on a quest to find the perfect quesadilla, look no further. The flavor speaks for itself.
2 skinless, boneless chicken breasts
3 canned chipotle chiles in adobo sauce, seeded and thinly sliced
1/4 cup chopped cilantro
3 green onions, trimmed and thinly sliced at an angle
8 (8-inch) flour tortillas
4 T. butter, melted
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
Poach the chicken in 2 cups simmering water for 10 to 15 minutes or until the chicken is cooked through. Remove to a plate and let cool slightly, then shred with two forks.
Preheat the oven to 350 degrees.
In a large bowl, combine the chicken, chipotle chiles, cilantro, and green onions.
Brush one side of four tortillas with half the butter. Place the tortillas, buttered side down, on a baking sheet. Brush the tops of the four other tortillas with the remaining butter and set aside.
Mix the Monterey Jack and Cheddar cheeses together in a medium-size bowl.
Spread equal amounts of the chicken mixture and cheese over each tortilla. Place the remaining tortillas on top, buttered side up.
Bake for 5 minutes or until heated through and the cheese is melted.
Cut each tortilla into four wedges and serve.
Serves 4
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