Chipotle Chicken Quesadillas

Prep Time 10

Cook Time 15

Total Time 25

Servings quesadilla

Calories 744kcal

1 round tortilla slightly larger than the diameter of the pan
3 tablespoons chipotle adobo sauce finely dice some of the chipotle into the sauce for additional heat
1 tablespoon sour cream
1 grilled chicken thigh cut into small pieces/cubes
1/2 cup mozzarella cheese cubed. Herbed mozzarella works well.
3 tablespoons grated cheese Monterey jack or cheddar both work.
1/5 bell pepper chopped
1/6 onion chopped
1/4 chili pepper deseeded and chopped. Any chili pepper you prefer, jalapeño works well.
2 tablespoons canned corn
Lemon, lime, and green onions optional, for serving

Grease a frying pan with olive oil. Brush one side of the tortilla with the chipotle adobo sauce and place the brushed side down in the pan. Brush the other side with the sauce. Turn on the heat and heat the tortilla until fragrant. Turn the tortilla over and brush with sour cream.
Spread the grated cheese and herb cheese. Reduce the heat to low. Cover the skillet with a lid and cook until the cheese is melted.
Place the filling on one half of the tortilla.
Cover with the other half of the tortilla. Fry on both sides for one minute per side. Cut the quesadilla into triangles, sprinkle with scallion and garnish with lime and lemon.

Looking to lessen the calories? Use less herb cheese.