Chipotle Chicken Quesadillas
|Canned chipotle chile in adobo sauce||1 , drained|
|Sour cream||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Fresh lime juice||1 Tablespoon|
|Fresh cilantro||1 Tablespoon|
|Cooked chicken||3 Cup (48 tbs), chopped / shredded|
|Monterey jack cheese||2 Cup (32 tbs), grated|
Heat grill pan, skillet or barbecue (medium heat).
In small bowl, whisk together chile, sour cream, mayonnaise, lime juice, and cilantro.
Spread 1 tablespoon of chile-lime sauce on each of the tortillas.
Top 4 of the tortillas with the chicken and cheese, dividing each evenly, then cover with remaining 4 tortillas.
Place one filled quesadilla on a plate and use the plate to help slide the quesadilla onto the pan or barbecue.
Cook each quesadilla about 2 minutes on each side or until cheese is melted and tortilla is golden.
Keep warm in oven until all are grilled.
Slice each quesadilla in wedges and serve with salsa.