Chipotle Chicken Quesadillas

• 1 -2 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 1 serrano peppers or 1 jalapeno pepper, seeded and chopped
• 2 large garlic cloves, chopped
• kosher salt
• fresh ground black pepper
• 1 canned chipotle chile in adobo, plus 2 tsp of the sauce
• 3 1/2 cups shredded cooked chicken
• 8 large flour tortillas
• 2 2 cups queso blanco or 2 cups crumbled goat cheese

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).

vegetable oil, onion, serrano peppers, garlic, kosher salt, fresh ground black pepper, chipotle chile, chicken, flour tortillas, queso blanco

Taken from www.food.com/recipe/chipotle-chicken-quesadillas-117524 (may not work)