Cheesy Chipotle Adobo Chicken Quesadillas

Cheesy Mexican dinner for the win!

PREP TIME: 15 minutes

COOK TIME: 30 minutes

TOTAL TIME: 45 minutes

SERVINGS: 4 servings

INGREDIENTS:

2 tablespoons Olive Oil

1 pound Boneless, Skinless Chicken Tender or small Boneless, Skinless Chicken Breasts

1 Poblano Pepper, sliced

1 (14 ounce) can Fire Roasted Diced Tomatoes

2 Chipotle Peppers in Adobo, chopped

1/2 cup Water

1 teaspoon Chili Powder

1 teaspoon Dried Oregano

1 teaspoon Cumin

1 teaspoon Kosher Salt

1 teaspoon Black Pepper

1/4 cup Fresh Cilantro, chopped

8 small Corn or Flour Tortillas

1 cup White or Brown Rice

1 cup Shredded Cheddar Cheese

1 cup Plain Greek Yogurt

Zest of 1 Lime

OPTIONAL TOPPINGS:

Diced Mango, for serving

Pickled Red Onion, for serving

Jalapeño, for serving

Fresh Cilantro, for serving

Lime Wedges, for serving

DIRECTIONS:

1. Preheat the oven to 450 degrees Fahrenheit.

2. Heat 1 tablespoon olive oil in a medium size pot over high heat. When the oil simmers, add the chicken and season with salt and pepper. Cook until seared on both sides, about 3 minutes per side. Add the poblano pepper and cook 3-4 minutes or until just charred.

3. Reduce the heat to medium. Add the tomatoes, 1/2 cup water, the chipotle peppers, chili powder, oregano, cumin, salt and pepper. Stir to combine and then simmer 15-20 minutes, or until the chicken is cooked through and shreds easily. Shred the chicken in the pot. Remove from the heat and stir in cilantro.

4. On a baking sheet, rub the tortillas with the remaining 1 tablespoon olive oil. Lay 4 tortillas flat and then layer evenly with cheese, rice, and chicken mixture. Add the top tortilla. Transfer to the oven and cook for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

5. Meanwhile stir together the yogurt and lime zest. Season with salt to taste.

6. Serve the quesadillas topped with diced mango, jalapeños, fresh cilantro, as desired. Drizzle with the yogurt. EAT!