Quesadillas are another fun and fairly simple dinner to pull together, allowing you to get creative and add in whichever particular fillings for which you have a craving or find in your fridge. This lovely “deconstructed” Mexican corn is also a great side with the quesadillas, along with blue corn tortilla chips.

Chipotle chicken quesadillas
(Serves two)

Ingredients
– 2 tbsp olive oil
– 2 chicken breasts, chopped into cubes
– 1/2 cup chopped onion
– 2 garlic cloves, minced
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 bell pepper (or several small bell peppers), diced
– 1/2 jalapeño, finely chopped
– 1/2 tbsp honey
– Salt and pepper for seasoning
– 2 large flour tortillas
– 1 avocado, chopped into cubes
– 2/3 cup shredded cheese (cheddar is my favorite!)

Optional toppings
– Sour cream
– Lime wedges
– Cilantro

Directions

1. Heat a tablespoon of olive oil over medium-high heat, and add chicken, seasoned with a little salt and pepper, stirring until cooked through. Once cooked, remove from pan and set aside.

2. Add another tablespoon of olive oil to your pan, reduce heat to medium, and add in onions and garlic. Sauté until onions are soft, and garlic is lightly browned. Add in chopped chipotle peppers, and mix through.

3. Add your diced bell pepper, jalapeño, and honey to the pan, and continue cooking, stirring to ensure all of your ingredients are mixed together well. Season with salt and pepper. Once cooked, remove from heat.

4. Heat a flat pan (I use a pancake griddle) with a light coat of oil over medium heat. Lay a tortilla flat on the pan, and cover with 1/3 cup of the cheese, leaving a small rim around the edge.

5. On half of the tortilla, spread about 1/2 cup of the chicken mixture and half of the chopped avocado. Once the cheese is melted, fold your tortilla in half, pressing down. Cook both sides, flipping the filled tortilla as necessary, until both sides have a nice, lovely crisp.

6. Repeat steps 4 and 5 for the second tortilla. I usually pop the first finished quesadilla into an oven preheated to 300 degrees Fahrenheit to keep it warm while the second one cooks.

7. Cut your finished quesadillas into thirds, and serve with a dollop of sour cream, a lime wedge, and sprinkle of cilantro. Enjoy!