Deliciously grilled tortillas with a filling of chicken and a slightly spicey chipotle sauce.
Prep Time 15 minutesmins
Servings 4
Ingredients
1,5tbspolive oil or coconut oil
200gronionfinely sliced
4clovesof garlicfinely sliced
2tbspchipotle peppers in adobosaucefinely diced
400grtomatoessliced in cubes
70grtomatoe puree
250mlapple cider vinegar
250mlwater
120grsugar
2tspsalt
Voor de filling
2mangosdeseeded and diced
1avocadofinely diced
1red chilideseeded and finely chopped
juice of half a lime
fresh cilantrofinely chopped
2chicken filletscooked in vegetable stock or the remains of an earlier grilled chicken (no skin and no bones)
250grgrated mozzarella
8flour tortillas
Instructions
Put the (coconut) oil in a frying pan and when it's hot put in the onion and garlic. Glaze the onion and garlic in about 5 minutes and then add the chipotle, diced tomatoes, tomato puree, vinegar, sugar, water and salt. Bring to a boil and let simmer on low fire for about 45 minutes. Let the chipotle sauce cool down in a lidded pan.
Mix mango, avocado, chilli with the limejuice and cilantro. Keep this filling aside.
To make the quesadillas, use a tablegrill or a grillpan. Put a layer of the sauce on one tortilla and then add a royal layer of the chicken and mozarella. Finish off with a second tortilla and grill them to perfection. If you use a grillpan, then add weight with another heavy pan on the tortilla. Fry for a minute or two (these quesadillas are done very quick).
Serve with the mango salsa and some chopped cilantro
You can kep the sauce in the fridge for about a week.
And surely do use the sauce also when you plan to make a grilled ham and cheese sandwich, by adding a thcik layer of chipotle sauce, between the sandwiches.