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Mexican: Chipotle Chicken Quesadillas




Source of Recipe


Betty Jean


List of Ingredients




1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded Mexican Cheddar Jack cheese
1 tablespoon minced chipotle peppers in adobo sauce
1-1/4 pounds cooked chicken, shredded
5 (10-inch) burrito size flour tortillas
Nonstick cooking spray
Fresh chopped cilantro (optional)
Guacamole, sour cream and salsa (optional)


Recipe



1. Combine cream cheese, cheese and chipotle peppers in large bowl.

2. Spread 1/3 cup cream cheese mixture over half of tortilla. Top with about 1 cup chicken. Fold over tortilla. Repeat with remaining tortillas.

3. Heat large nonstick skillet over medium-high heat. Spray outside surface of each tortilla with nonstick cooking spray. Cook each tortilla 4 to 6 minutes or until lightly browned, turning once during cooking.

4. Cut each tortilla into 4 wedges. Sprinkle with cilantro, if desired. Serve with guacamole, sour cream and salsa, if desired.

YIELD: Makes 5 servings (4 wedges each)

Tip: Chipotle peppers in adobo sauce can be found in cans in the Mexican food section of your grocery store.