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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbsp oil in large, heavy skillet over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Add garlic and stir-fry 1 minute. Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel. | 2. Chope chipotle chile; place in a small bowl with adobo sauce and mash with fork. Add to onion mixture in bowl; add chicken and toss. Season to taste with salt and pepper. | 3. Place a tortilla on a cutting board and spread with 1 cup chicken mixture. Top with 1/2 cup cheese and another tortilla. Repeat with remaining ingredients. | 4. With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking. Cook quesadillas one at a time, turning over once, until cheese is melted, 4-5 minutes total. | 5. Transfer with spatula to cutting board; cover with aluminum to keep warm. Cut the quesadillas into quarters - serve with your choice of accompaniments (source cream, salsa, etc). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
serrano pepper jalapeno	1		seeded chopped	-	-	-	-
garlic clove	2		chopped	-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
chipotle chile adobo	1		canned	-	-	-	-
chicken	3 1/2	cups	shredded cooked	-	-	-	-
flour tortilla	8			-	-	-	-
queso blanco	2	cups	crumbled	731.6	5.9708	48.0968	57.3716

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