Spicy Chipotle Quesadillas

• 2 teaspoons Canola Oil
• 8 Corn Tortillas
• 2 Scallions, Thinly Sliced
• 2 Tablespoons Chopped Cilantro
• 4 Canned Chipotle Peppers Packed In Adobo, Finely Chopped
• 1 cup Shredded Jack Cheese
• 3/4 teaspoons Chili Powder
• 3/4 teaspoons Cumin
• 3/4 cups Greek Yogurt
• Salt To Taste

1. Place half of the oil onto a large cast iron pan (or large skillet) and set to medium-high heat.
2. Add two of the tortillas side by side, and top each with a quarter each of the scallions, cilantro, chipotle peppers and cheese.
3. Top each with another tortilla.
4. Cook until the cheese has melted and the tortillas have lightly browned, 2-3 minutes per side.
5. Remove cooked quesadillas to a plate.
6. Add remaining oil to the pan, and repeat with remaining quesadilla ingredients.
7. Cut each quesadilla into six wedges and serve with dip!
8. To make the dip: In a medium bowl mix spices with yogurt and add salt to taste.

canola oil, tortillas, scallions, cilantro, peppers, jack cheese, chili powder, cumin, greek yogurt, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spicy-chipotle-quesadillas/ (may not work)