Chipotle Chicken Quesadillas

Chipotle Chicken Quesadillas

So in preparation for the winter weather that is headed our way, we decided we would soak up as much “grill time” as humanly possible. It’s a good thing I planted all those veggies and herbs. I’m sure they will just love the snow! Just kidding, I promise to bring them inside. Good thing I was smart enough to plant them in transportable little pots. They are going to be so sad =(. I just know it. I’m surprised it’s actually taken us this long to make quesadillas. Zach and I both agreed last night as we were making them for dinner, that it’s usually our go to meal at a restaurant when we don’t know what else to order. If it just so happens that we are forced into the hands of your typical chain restaurant, then this is DEFINITELY our go to. This doesn’t happen very often though, not if we can help it. These quesadillas are all jazzed up with chipotle peppers, avocado and a delish spicy salsa. I have to warn you though, the salsa was certainly spicy! Maybe a little TOO spicy, but still de-lic-ious!

Ingredients

  • 3 ripe tomatoes, seeds removed and diced
  • 1 habanero pepper, stem and seeds removed and finely minced
  • 1/2 of a mango, cored and skins removed, diced
  • 1 fresno pepper, stem and seeds removed and finely minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon freshly squeeze lime juice
  • salt and pepper
  • 8 flour tortilla rounds
  • 2 cups mozzarella cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 2 avocados, pitted and cubed
  • 2 fully cooked boneless, skinless chicken breasts, shredded
  • 3 chipotles in adobo sauce, smashed
Read the whole recipe on Cooking and Beer