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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chipotle chile adobo	7	ounces		176.5167	0.0	39.27	0.9917
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
kosher salt				176.5167	0.0	39.27	0.9917
salt black pepper			ground	176.5167	0.0	39.27	0.9917
chicken	4	cups	shredded cooked	-	-	-	-
monterey jack cheese	1	cup	grated	176.5167	0.0	39.27	0.9917
mexican cheese	1	cup	grated	492.36	6.1116	28.3008	39.5736
cotija cheese	1/2	cup	crumbled	219.6	2.3819999999999997	12.0	18.0
pico de gallo				-	-	-	-
salt black pepper			ground	176.5167	0.0	39.27	0.9917
white onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
serrano chilies	3		seeded chopped	176.5167	0.0	39.27	0.9917
tomato	1 1/2	1/2	chopped	33.21	7.1770000000000005	1.6236	0.369
kosher salt black pepper			ground	176.5167	0.0	39.27	0.9917
flour tortilla	12			-	-	-	-
romaine lettuce	2 2/3	cups	sliced	21.3067	4.1235	1.5416	0.376

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.