Chipotle Chicken Quesadilla
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 tsp. salt
- non-stick spray
- 1 red pepper finely chopped
- 1 large red onion finely chopped
- zest of one lime
- 1 large chicken breast grilled and chopped (about 1 1/2 c.)
- 1 bunch cilantro finely chopped (about 1 c.)
- 3 c. grated mozzarella
- 1 can chipotle peppers in adobo sauce
- 10 9- inch flour tortillas (sun-dried tomato and/or spin
- for sour cream:
- 8 oz. sour cream
- 1 tbsp. lime juice
- Carbohydrate 8.81809166666667 g
- Cholesterol 164.522890909091 mg
- Fat 5.49807344357367 g
- Fiber 1.93649996895343 g
- Protein 66.0357218578892 g
- Saturated Fat 1.22269518390805 g
- Serving Size 1 1 recipe (371g)
- Sodium 1350.13826854754 mg
- Sugar 6.88159169771324 g
- Trans Fat 1.04498060057471 g
- Calories 354 calories
In a large bowl mix red peppers, chicken, cilantro, red onion and mozzarella together. Mix in about 3 tsp. or more, depending on how spicy you want it, of the adobo sauce from the canned chipotle.Heat the IMUSA double griddle pan under two burners under medium-low heat. Once it’s hot spray some non-stick spray on the griddle and add two tortillas. Let heat for one minute and flip. Gently spread cheese mixture (about 1 ½ cup) throughout each tortilla and let the cheese melt (about 2-3 minutes). With a spatula fold each tortilla into a half moon and press gently with the spatula. Cook for 1 minute on each side and remove. Let rest for 1 minute before cutting each tortilla into 4 wedges. Serve with lime sour cream.For sour cream: Mix all of the ingredients together and serve in a small bowl.Serves 8-10
