Ingredients
Method
- Make chipotle sour cream. In a blender, combine sour cream, chipotle peppers, salt, taco seasoning, and lime juice. Blend until smooth, and chill until time to use.
- Make quesadilla filling. In a medium frying pan, heat a couple tablespoons of oil until shimmering. Add onion and cook, stirring occasionally, until soft and mostly golden, but with some brown spots—about 10 minutes. Add garlic and cook 2 more minutes. Transfer onion-garlic mixture to a small mixing bowl and add shredded chicken, ¼ cup chipotle sour cream, and a few shakes of hot sauce. Mix well.
- Make quesadillas. Wipe out the onion pan with a paper towel (careful not to burn yourself) and heat another tablespoon or so of oil over medium heat. Add one tortilla to the pan, then top with cheese. Add chicken filling to taste—you may have some left over if you don’t want a lot of chicken—then sprinkle on some taco seasoning and top with more cheese and another tortilla. Once the bottom tortilla is golden brown, flip the quesadilla carefully and cook on the other side until it’s browned, too. Repeat with the second quesadilla.
- Serve. Slice into the desired number of wedges and serve with guacamole, pico de gallo, and the remaining chipotle sour cream.
Notes
chipotle peppers in adobo: you can find these in a can in the international aisle by the Mexican ingredients!
olive oil: I strongly recommend using olive oil for this, but another mild-flavored oil will work too!
yellow onion: white or sweet will also work! I wouldn’t use red—the flavor is too mild.
tortillas: flour, please! Corn doesn’t work as well for quesadillas and will crumble if you try to fry them. I used taco sized, but you can use whatever size you want—you’ll just have to adjust the cheese and filling amounts a bit.
cheeses: I like use freshly grated Monterey jack and white cheddar, but since I totally understand that not everyone has the inclination to grate their own cheese, a bag of Mexican or quesadilla blend will work too.
hot sauce: I like Cholula’s, but use what you’ve got! (Nothing too weird, though; you want a traditional hot sauce for this.)
leftovers: these keep surprisingly well! Store them in the fridge, covered or in a Ziploc bag, for up to 3 days. Reheat in the oven at 350F for 10-15 minutes.