J – I don’t need anything more than the title of this post to go a little nuts …
I’m there! I go a little bit crazy with these. First, quesadillas are addicting in themselves. I cannot ever resist them. Second, I can never get enough chipotle, in any form. Add some manchego cheese, scallions and both creamy chipotle sauce and tomatillo salsa, and I won’t let go. You won’t either!
How did we get here, you might ask? Well … Cinco de Mayo was upon us. We had been testing these amazing new chickens and needed new recipes. I love chipotle. We try to use ingredients more than one way … what can I say?
The idea is simple. Cook some creamy chipotle chicken for whatever, then shred the breast meat and make quesedillas. Just add a few important ingrediemts and you’re good-to-go. A fabulous weeknight, no-effort dinner.
| Smokey Chipotle Chicken Quesadillas |
- 2 chipotle chicken breasts
- 1 cup creamy chipotle sauce
- ½ cup tomatillo salsa
- 2 scallions, chopped
- 2 large flour tortillas
- 2 Tbsp butter
- Heat large flat-top on high. Add 1 tablespoon butter and melt
- Place one tortilla, half-side-down
- Quickly place half portions, each, of chicken, cheese and scallions on tortilla.
- Fold over.
- Heat well. Flip. Heat well. Butter should brown a bit.
- When cheese finishs melting, remove to cutting board.
- Cut into quarters.
- Serve.
- Enjoy!
The set-up is a no-brainer. Take the chicken, tomatillo salsa and the chipotle sauce out of the fridge. Shred the chicken and cheese. Chop the scallions. Heat the flat-top (or really large pan). Place the chicken, scallions and cheese on half of the tortilla. Fold over. Add butter to the grill. Place quesadilla half on grill. Heat well. Flip over. Heat well. Place on cutting board. Cut in quarters. Serve. Eat ’til you can’t stop.
As you can see, it’s beyond my control. Oh well. We must give in to some urges. Right?