Chipotle Chicken Quesadillas

• 3 whole Ripe Tomatoes, Seeds Removed And Diced
• 1 whole Habanero Pepper, Stem And Seeds Removed, Finely Minced
• 1/4 cups Fresh Mango, Diced
• 1 whole Fresno Pepper, Stem And Seeds Removed, Finely Minced
• 2 Tablespoons Fresh Cilantro, Chopped
• 1 Tablespoon Freshly Squeezed Lime Juice
• 1 dash Salt
• 8 whole Flour Tortilla Rounds
• 2 cups Mozzarella Cheese, Grated
• 1/2 cups Parmesan Cheese, Grated
• 2 whole Avocados, Pitted And Cubed
• 2 whole Fully Cooked Boneless, Skinless Chicken Breasts, Cubed
• 3 whole Chipotles In Adobo Sauce, Smashed

1. For the salsa: Combine the tomatoes, habanero, mango, fresno pepper, cilantro, lime juice and a dash of salt in a small bowl.
2. Toss to combine, cover and refrigerate until ready to use.
3. For the quesadillas: Preheat your grill to medium.
4. Assemble quesadillas by doing the following: On one tortilla round, sprinkle 1/2 cup mozzarella and a couple of tablespoons of Parmesan cheese.
5. Top the cheese with 1/2 of an avocado (cubed) and then top the avocado with 1/4 of the chicken.
6. On another tortilla round, spread the smashed chipotles so that the entire round is slightly covered.
7. Top the layered tortilla with the chipotle tortilla.
8. Repeat this step for 3 more stacks.
9. You will have 4 when all is said and done.
10. Grill on each side for about 4-5 minutes or until they start to crisp slightly and the cheese melts.
11. Spray a little bit of nonstick spray on the stacks if you find that they are sticking to the grill.
12. Serve with the habanero salsa and enjoy!

tomatoes, pepper, fresh mango, pepper, fresh cilantro, freshly squeezed lime juice, salt, flour tortilla, mozzarella cheese, parmesan cheese, avocados, chicken breasts, chipotles

Taken from tastykitchen.com/recipes/main-courses/chipotle-chicken-quesadillas-2/ (may not work)