Chipotle Chicken Quesadillas

Name: Chipotle Chicken Quesadillas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 3
Cuisine: Mexican
Ingredients: 1 Tbsp finely chopped chipotle chile in adobo sauce (from 7-oz can); 2 Tbsps chopped cilantro; 6 8-inchs (8-inch) Old El flour tortillas; 118 milliliters frozen corn; 57 grams cup shredded Monterey Jack cheese; 3 Tbsps olive oil; 1 larges onion, thinly sliced; 1 red bell pepper, cut into thin strips; 6 Tbsps Old El Salsa; 355 milliliters shredded cooked chicken

You can never have too many hor d'oeuvre recipes, so give Chipotle Chicken Quesadillas a try. This recipe serves 3. One serving contains 656 calories, 30g of protein, and 32g of fat. Head to the store and pick up old el salsa, cilantro, corn, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.

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Cooking Oil

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Frying Pan

Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened.

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Bell Pepper

Onion

Corn

Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.

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Chipotle Chiles

Cilantro

Whole Chicken

Cheese

Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas.

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Tortilla

Spread

Salsa

Cooking Oil

Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.

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Tortilla

Whole Chicken

Spread

Salsa

Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted.

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Tortilla

Cheese

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Frying Pan

Cut each quesadilla in half.

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

finely chopped chipotle chile in adobo sauce (from 7-oz can)2Tbsps

chopped cilantro 68-inchs

(8-inch) Old El flour tortillas 118milliliters

frozen corn 57grams

cup shredded Monterey Jack cheese 3Tbsps

olive oil 1larges

onion, thinly sliced 1

red bell pepper, cut into thin strips 6Tbsps

Old El Salsa 355milliliters

shredded cooked chicken

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.