Chipotle Chicken Quesadillas

By kristentirrell

Ingredients

• 3 tablespoons olive oil
• 1 large red onion, chopped (about 1-1/2 cups)
• 4 garlic cloves, minced
• 1/3 cup minced chipotle peppers in adobo sauce (you'll need about 6 chilis)
• 4 vine-ripened tomatoes (about 1-1/4 pounds), seeded and diced
• 3 scallions, thinly sliced
• 2 tablespoons honey
• 2-1/2 cups cooked shredded chicken (white and/or dark meat)
• 1 teaspoon salt
• 1/2 cup chopped cilantro
• 6 10-inch diameter flour tortillas
• 4 cups shredded sharp cheddar cheese
• Sour cream, for serving (optional)
• Lime wedges, for serving (optional)

Details

Adapted from onceuponachef.com

Preparation

Step 1

In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes. Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.

Use quesadilla maker to finish.

Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.