http://www.onceuponachef.com/recipes/chipotle-chicken-quesadillas.html
Will not disappoint.
My boyfriend told me this was his favorite thing I've ever cooked for him.
I usually omit the honey because I like the savoriness of the filling without it and can't taste the difference when it's in there.
Also I use queso fresco as the cheese (which you can find at most grocery stories if you look a little harder).
If you make enough to have extra filling, it is VERY easy to pull out a serving and make a quick quesadilla for a meal. We've thought about making a huge batch of this and freezing it to pull out when we want it but don't feel like cooking.
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)
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.
Once the filling is made you just assemble it in a frying pan with whatever cheese you'd like!
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