Chicken Quesadilla! Chicken 1 canned chipotle pepper finely chopped 2 Tbsp liquid from canned chipotle peppers 1 tsp garlic powder 1 tsp onion powder 1 Tbsp paprika 1 Tbsp cumin 1 Tbsp salt 1/2 tsp black pepper 1 1/2 lb boneless, skinless chicken thighs 3 Tbsp neutral oil Cheese mix 2 poblano peppers 2 cups grated monterey jack cheese Crema 1 lime juiced 1/2 tsp salt Flour tortillas 3 Tbsp butter Method In a bowl, mix chipotle pepper, spices, salt, pepper and oil. Add chicken and mix until combined. In a frying pan over medium high heat, add oil and add your chicken. Sear for about 4 minutes, then flip and cook until internal temp reached 165f . Remove and set aside. Char your poblano pepper using either a torch or flame, until completely black. Add to a container with a lid and let set for 10 minutes. If you don't have gas stove or torch. you can saute them in a pan until softened. Next, using a paring knife, take the charred skin off. Then de-seed and dice. Then mix with your grated cheese and set aside. Once your chicken has rested, cut into bite sized pieces and set aside in a bowl. Mix sour cream, lime juice and salt. On a tortilla add cheese and chicken. Fold in half. In a pan, over medium heat, melt butter and then add your quesadillas. Cook until crispy and brown. Then flip and cook until the cheese is melted. Remove to a cutting board, and slice in half and serve with crema. Enjoy!
