Chipotle Chicken Quesadillas

11 Jul

Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 12 oz bottled chili sauce
  • 4 ea chipotle chiles in adobo sauce (from 7oz can)
  • 1 T adobo sauce from can
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/3 cup molasses (or maple syrup)
  • 1/3 cup packed dark brown sugar
  • 1/2 cup vinegar
  • 1 ea large sweet onion, peeled
  • 2 T vegetable oil
  • 16 ea fajita-size flour tortillas
  • 8 oz pepper-jack cheese, shredded

Directions:

CHIPOTLE MARINADE: In a food processor, blend chili sauce, chipotle chiles plus adobo sauce and lime juice.  Place chicken in a resealable plastic bag or glass dish.  Add marinade; turn to coat.  Refrigerate for 30 minutes or up to several hours.  Remove chicken to a plate; scrape off and reserve marinade.

SAUCE: Transfer marinade to saucepan.  Add molasses, brown sugar and vinegar.high heat; boil 4 minutes.  Set aside.

Heat gas grill to medium-high heat.  Cut onion into 1/2 inch thick slices.  Slide a skewer through each slice sideways to keep rings together.  Brush both sides of onion with 1 T of the oil.  Grill about 8 minutes per side, until lightly charred and tender.  Transfer to a bowl; remove skewers.  Separate into rings; cover bowl with plastic wrap.  Set aside.

Grill chicken 5-8 minutes per side, until cooked through.  Remove to cutting board; thinly slice and place in a bowl with 1/2 cup sauce.

Top one tortilla with 2 T cheese, a generous 1/4 cup chicken, a few pieces of onion, 2 T cheese and a second tortilla.  Brush both sides with oil.  Grill 1 minute per side.  Repeat with remaining ingredients, for a total of 8.  Serve with sour cream and extra sauce on the side.

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