Chipotle-Chicken Quesadilla

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We  owe Mexico a lot for its invention of the quesadilla. It would be difficult to find another dish as addictive yet comes together so quickly with so little effort. Quesadillas are highly adaptable:
Make them a meal with large flour tortillas, or gluten-free with corn tortillas. A little low-fat cheese and a lot of vegetables, and they could almost pass for a health food; on the flip side, a generous pile of shredded pepper-jack could be the remedy for a bad hangover. A good quesadilla is a thing of beauty. It’s crispy and golden brown at the edges, but a bite quickly reveals a soft interior with gooey melted cheese. For this quesadilla I used chicken , which you can replace with other proteins of your choice, such as shrimp, beef, chorizo, etc. For a vegetarian alternative, just omit the animal-protein and add more vegetables.
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P.S.
As you can see, I dug in with my hands. However, if your boss shows up for dinner, you might want to get out forks and knifes 🙂
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Provechito !   Viva Mexico !
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Chipotle-Chicken Quesadilla

Chipotle-Chicken Quesadilla

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Chipotle-Chicken Quesadilla

Chipotle-Chicken Quesadilla

>

Chipotle-Chicken Quesadilla

Chipotle-Chicken Quesadilla

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>
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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