Smoky Chipotle Chicken Quesadillas

By á-46412

Ingredients

• 8 soft wrap mini tortillas
• 8 ounce chicken breast
• 1 cup onion, thick sliced
• 1/4 cup plus 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon chipotle chili powder
• 2 tablespoons lime juice
• 1 cup monterey jack cheese
• salt
• cooking spray
• sour cream, salsa, guacamole

Preparation

Step 1

Place the chicken in a shallow dish and cover it with chipotle chili seasoning, a pinch of salt, lime juice, 1/4 cup olive oil. Allow the chicken to marinate for at least 1 hour before grilling. Grill the chicken over medium heat 6-10 minutes, flipping half way through. Remove the chicken from the grill and allow it to cool slightly before slicing.
Heat a saucepan over medium heat. Add remaining olive oil, butter and onions and salute for 10 minutes to caramelize the onions. Remove from the heat.
Lay 4 tortillas out, evenly divide the chicken and onions among them, spreading out over the tortillas. Divide the cheese evenly among the 4 tortillas and top with a second tortilla.
Heat a large saucepan over medium heat and coat with cooking spray. Heat 1 tortilla at a time 2-3 minutes per side.
( Note: It is easier to put on asheet and bake in oven, I have a hard time flipping these over with out loosing all the filling. OR just use 1 tortilla, fill with ingredients, and fold it in half cooking in skillet this way.)
Serve with desired toppings.