Grilled Chipotle-Chicken Quesadillas

Ingredients

• 1  chipotle chile in adobo sauce canned minced drained
• 8  corn tortillas (6 in. each)
• 1 tablespoon cilantro leaves fresh chopped
• 1 tablespoon juice of lime 
• 0.3 cup mayonnaise 
• 2 cups monterrey jack cheese grated
• 1 tablespoon olive oil 
• 4 servings pico de gallo 
• 4 servings salt and pepper black freshly ground
• 0.3 cup cup heavy whipping cream sour
• 4  boned 

Equipment

• bowl
• oven
• whisk
• grill
• spatula
• tongs
• grill pan

Directions

1. Brush chicken breasts with olive oil and sprinkle with salt and pepper.
2. Lay chicken on a grill over medium heat (you can hold your hand 1 to 2 in. above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4-in.-thick slices. Keep grill or grill pan hot.
3. In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
4. Spread 1 tbsp. chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
5. Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the quesadillas in batches). Grill uncovered, turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 oven until ready to serve.
6. Slice each quesadilla into wedges and serve with salsa on the side.
7. Cheeses: Try shredded Monterey jack, cheddar, or goat cheese.
8. Meats and seafood: Set out platters of grilled chicken, steak slices, bacon, and cooked shrimp.
9. Vegetables: Round it out with canned black or pinto beans (rinsed and drained); grilled corn, peppers, summer squash, zucchini, and onions; and sliced fresh green onions.
10. Serve with the chipotle-lime sauce, pico de gallo, guacamole, and sour cream.