1 tablespoon
chopped chipotle peppers in adobo sauce
2 cups
shredded pepper jack or mozzarella cheese
Kosher salt
8 to 10 (10-inch)
flour tortillas
Extra-virgin olive oil, for brushing
Guacamole, for serving
Salsa or pico de gallo, for serving
Ingredients
4 cups
shredded cooked chicken
2 cups
sour cream
1 tablespoon
chopped chipotle peppers in adobo sauce
2 cups
shredded pepper jack or mozzarella cheese
Kosher salt
8 to 10 (10-inch)
flour tortillas
Extra-virgin olive oil, for brushing
Guacamole, for serving
Salsa or pico de gallo, for serving
Method
Preheat the oven to 425°F with a rack in the center position.
In a large bowl, stir together the chicken, 1½ cups of the sour cream, the chipotle peppers, cheese, and salt to taste.
Line 2 large rimmed sheet pans with parchment paper and grease with cooking spray or brush with olive oil. Working with one tortilla at a time, add ⅓ to ½ cup of the filling to one side of the tortilla and fold in half. Arrange the folded quesadillas on the prepared sheet pans and brush or spray with oil.
Bake until golden brown and crispy, about 15 minutes.
Slice into wedges and serve with the remaining sour cream, guacamole, and salsa or pico de gallo.
