1. Warm oil in a cast iron skillet over high heat. Add chicken and cook, breaking up meat, until no longer pink. 2. Add green chiles, garlic, chipotle, chili powder, cumin, and salt and cook, stirring (1 minute). Add salsa and cook until mixture thickens (5 minutes). Transfer to a large bowl. 3. To assemble quesadillas, top each tortilla with 1/8 of the chicken mixture and 1/8 of the cheese. Fold tortilla in half. Repeat with remaining ingredients to make 8 quesadillas. 4. Toast in cast iron skillet over medium-high heat, about 4 minutes per side. Cut each quesadilla into 4 pieces (most easily done with scissors or pizza cutters) and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
