1. Make the chipotle crema: 2. Pour the contents of the chipotles can into a blender. Rinse out the can with 2 Tbs. water and add it to the blender. Purée until smooth. 3. In a small bowl, whisk the crema, 2 teaspoons chipotle puree, and 1/4 teaspoons salt. Add more chipotle puree if you want more heat. Set aside 1/4 cup of the chipotle puree for the filling and save the rest for another use or freeze in a small container. 4. To make Pico de gallo: 5. Put the onion, cilantro, and chiles in a food processor and pulse until very finely chopped. Transfer to a bowl and stir in the tomatoes. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. 6. Make the filling and assemble the quesadillas: 7. Heat the oven to 200°F Heat a cast-iron griddle or a large cast-iron pan over medium heat. Meanwhile, in a medium bowl, mix the chicken, cheeses, 1-1/2 cups pico de gallo, and the 1/4 cup chipotle puree. Spread about 1/2 cup of the filling evenly over half of one of the tortillas and fold it in half. Repeat with the remaining tortillas and filling. 8. Put as many quesadillas as you can fit in one layer on the hot griddle. Cook, flipping once, until golden brown on both sides, 2 to 4 minutes per side. Repeat until all the quesadillas are cooked, keeping the finished ones warm on a baking sheet in the oven. Cut each quesadilla into 3 wedges. Fan the wedges on small plates and mound a small pile of lettuce to the side of each serving. Garnish each with 2 Tbs. of the pico de gallo and 1 or 2 Tbs. of the chipotle crema. 9. Use leftover chipotle crema as you would sour cream: with tacos, eggs, or baked potatoes. It keeps for up to 3 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
