Cheesy Chipotle Chicken Quesadilla Recipes

Steps:

• Microwave VELVEETA in microwaveable bowl on HIGH 1 to 2 min. or until VELVEETA is completely melted, stirring every 30 sec. Add chicken, beans and peppers; mix well.
• Heat large heavy nonstick skillet on medium-high heat. Spoon about 1/2 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until filling is heated through and quesadilla is golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling.
• Cut into wedges.

Steps:

• Preheat oven to 375 degrees F.
• Rinse and dry your thighs and place them in a glass baking dish.
• Heat the oil in a medium skillet on medium heat and saute the onions and garlic until soft (about 3 minutes).
• Stir in the adobo peppers and saute for 2 more minutes turning the heat down to medium-low.
• Stir in the BBQ sauce and fontina. Stir and melt the cheese with the sauce (about 4 minutes).
• Stir in the cream until blended then stir in the lime juice and blend well.
• Remove skillet from heat and pour sauce over the chicken thighs.
• Bake for 45 minutes or until chicken is no longer pink and juices run clear.
• Remove chicken from the oven to a serving platter and top with the fresh cilantro then serve!

Steps:

• Drain the beans, reserving 2 tbsp of the can water. Tip into a bowl with the reserved water, chipotle sauce, coriander and half the cheese. Mash everything well with a fork or potato masher.
• Lay out 4 tortillas, then spread each with ¼ of the cheesy beans. Top with the remaining cheese, then top with another tortilla and use your hands to press them together.
• Heat a griddle on a medium-high heat. Microwave each quesadilla for 45 secs to start the cheese melting, then griddle for 1-2 mins on each side, until the quesadillas are golden and charred. Repeat with the rest, keeping warm in a low oven. Cut them into wedges to serve.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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).