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Chipotle Chicken Quesadillas

Jennifer Segal, adapted from Curtis Stone
  • 45 minutes
  • Serves 6

INGREDIENTS

2 1/2 cups

Chicken (white and/or dark meat), cooked

1/2 cup

Cilantro

4

Garlic cloves

1

Lime, wedges

1

Red onion, chopped (about 1-1/2 cups), large

3

Scallions

4

Vine-ripened tomatoes (about 1-1/4 pounds)

1/3 cup

Chipotle peppers in adobo sauce

2 tbsp

Honey

1 tsp

Salt

3 tbsp

Olive oil

6

10-inch diameter flour tortillas

4 cups

Cheddar cheese, sharp

1

Sour cream