Chipotle Chicken Quesadillas w/White Sauce

By rhmabry

Ingredients

• For the Quesadillas:
• 1 Tablespoon Olive Oil, Or As Needed
• 1/2 whole Onion, Diced
• 2 whole Banana Peppers Diced
• 1 whole Chicken Breast
• 1 teaspoon Cayenne Pepper
• 2 teaspoons Paprika
• Salt
• Pepper
• 2 cups Monterey Jack Cheese
• 3 whole Flour Tortillas
• For the White Sauce:
• 1/4 cup butter (4 tablespoons)
• 1/4 cup flour
• 2 cups chicken stock, heated
• 8 ounces sour cream
• 4 ounce can chopped green chilies, drained
• 1/4 teaspoon cayenne powder
• 1 teaspoon or more of Rocket Fuel, or your favorite hot sauce (optional)

Details

Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

For the Quesadillas:
In a large frying pan, heat olive oil until warm. Add onions and peppers and cook until onions are translucent, about 5 minutes. Remove and set aside. Slice chicken breast into strips. Sprinkle with cayenne pepper, paprika, salt, and pepper, coating both sides evenly. In the same frying pan you used to saute the onions and peppers, now add chicken and cook until done, about 5 minutes depending on the size of your strips. Remove from heat and chop into smaller pieces. Assemble quesadillas by combining 1/3 of cheese, chicken, and peppers/onions into each tortilla. Cook until the cheese melts, about 3 minutes on each side.

For the White Sauce:
In a medium sauce pan over medium heat, melt butter and add flour. Stir and cook for 3-5 minutes or until the raw flour smell is gone. Add heated chicken stock 1/3 at a time stirring with a wire whip for each third. This step will ensure no lumps. Add sour cream, chilies, cayenne and Rocket Fuel and stir. If you like it spicy, use more Rocket Fuel. Remove from heat or keep sauce on low heat until ready for service.

Serve sauce on top of or on the side of quesadillas.