Servings: 2
Ingredients
- 1 cup smoky Adobo Chicken shredded leftover chicken from the Smoky Chicken Adobo recipe
- 1 cup quesadilla cheese Mexican melting cheese, crumbled
- 2 tbsp cotija cheese divided and crumbled
- 2 tbsp butter divided
- 2 large soft tortillas
- 1 tsp fresh cilantro chopped
- 1 tbsp chipotle aioli sauce
Instructions
- Warm the leftover spicy adobo shredded chicken in the microwave for 2-3 min or until warm. You can also warm on the stove over low heat, stirring occasionally until warm.
- Melt 1 tbsp of butter over medium-low heat in a large cast-iron or skillet pan.
- Fry one side of the tortilla until golden and soft, then flip and cook the other side. At the same time, add ¼ cup of the quesadilla cheese, ½ cup of shredded chicken, and sprinkle ½ tbsp cotija cheese and a pinch of the cilantro on top with another ¼ cup of quesadilla cheese to one half of the tortilla.
- Flip over the bare side to sandwich the cheese and meat on the other side. Cook for 3-4 min and gently flip to the other side and cook for another 3-4 min.
- Sprinkle about ½ tbsp of the remaining cotija cheese on the top side of your quesadilla and flip to cook for 1 min. Sprinkle another ½ tbsp of cotija and flip to cook for 1 min. Remove to a plate and keep warm while preparing the second quesadilla
- Repeat cooking steps 2-5 with the other tortilla and remaining ingredients.
- Cut the quesadillas in half or quarters to serve. Top with Chipotle Aioli Sauce and sprinkle with fresh chopped cilantro on top.
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