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Chipotle Chicken Quesadillas

Krissy Allori
  • 50 minutes
  • Serves 6

INGREDIENTS

1 tbsp

oil (I used avocado)

1

medium red onion (diced)

3 cloves

garlic (minced)

14 1/2 oz

can diced tomatoes (with liquid)

4 tbsp

chipotle in adobo (minced)

2 cups

shredded cooked chicken (white & dark meat)

4

green onions (thinly sliced)

1 handful

cilantro (roughly chopped)

6

large flour tortillas

24 oz

mexican blend cheese (shredded (sharp cheddar, monterey jack, asadero, queso blanco, etc.))

Serve with sour cream (lime, cilantro, avocado, etc.)