Directions

• Cook the Chicken
  • Slice the chicken breast into bit sized strips and salt.
  • Add 2 TBSP of oil to a large skillet.
  • Cook the chicken until it has browned, but be careful not to overcook.
• Make the Chipotle Aioli
  • Cut 1 lime into wedges that can easily be squeezed for juice.
  • Grate 4 cloves of garlic and place in a cereal bowl.
  • Finely chop your 6 chiptole peppers. You want to cut until you almost have a paste.
  • Add your peppers (and their juices) to the garlic.
  • Add 2 TSP of the adobo sauce from the pepper can to your cereal bowl.
  • Add 2/3 cup of mayo to your cereal bowl.
  • Squeeze half the lime into the bowl (roughly 2 TSP of juice).
  • Mix together the ingredients and adjust taste with salt and chipotle sauce.
• Make the Quesadilla
  • Spread the aioli on the inside of two large tortillas.
  • Wipe your pan clean, and add a small amount of oil to the pan.
  • Set the pan on medium-low heat.
  • Sprinkle 1/4 cup of cheese onto a half a tortilla.
  • Add chicken on top of the cheese.
  • Add cilantro to the top of the chicken.
  • Top it all off with more cheese.
  • Fold your tortilla in half to cover the stuffings and place it on the skillet.
  • Let your quesadilla cook on low heat for 6-8 minutes, periodically checking the bottom to ensure the tortilla is not burning.
  • Flip and repeat, but with less time. 4-6 minutes.
• Finish the Dish
  • Cut your tortilla into 2 or 4.
  • Place the quesadilla pieces on your plate and garnish with lime.
  • Add a bit of extra chipotle to the plate or a small dish for dipping. Trust me, you are going to want this.