4 chicken breasts
1 tbs. olive oil
salt and pepper
1 canned chipotle chile in adobo sauce, drained and minced
1/4 cup sour cream
1/4 cup mayo
1 Tbs. lime juice
1 Tbs. fresh cilantro
8 corn tortillas
2 cups monterey jack cheese
Brush chicken with olive oil and salt and pepper. Grill on medium about 4-5 minutes on each side. Cut into strips.
Whisk chile, sour cream, mayo, lime juice and cilantro together.
Spread 1 Tbs. chipotle-lime sauce on each tortilla. Top 4 tortillas with 1/2 cup cheese and 1/4 cup chicken. Cover with remaining tortillas.
Slide onto grill and cook uncovered on both sides until cheese is melted and sides are golden. (Abt 2 minutes per side).
***Note:
We used just a little bit of the pepper (not the whole thing) and mixed
in a little of the sauce and it was still pretty hot. Adjust to your
liking!***
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1 comment:
this is yummy! it was pretty different from the black bean and corn quesadillas i always make - but a fun change. spencer thought it was great!
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