Categories: Appetizers, Chicken, Quesadillas

Ingredients

• 1 -2 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 1 serrano peppers or 1 jalapeno pepper, seeded and chopped
• 2 large garlic cloves, chopped
• kosher salt
• fresh ground black pepper
• 1 canned chipotle chile in adobo, plus 2 tsp of the sauce
• 3 1/2 cups shredded cooked chicken
• 8 large flour tortillas
• 2 cups grated monterey jack cheese or 2 cups queso blanco or 2 cups crumbled goat cheese

Directions

1. 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. Chop 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. 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. 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. 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).

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