Chicken Quesadillas with Chipotle Crema & Pico de Gallo

Chicken Quesadillas with Chipotle Crema & Pico de Gallo
Photo by Scott Phillips


  • Twelve 8-inch flour tortillas
  • Salt and freshly ground black pepper to taste
  • 1 cup grated Monterey Jack
  • 2-2/3 cups thinly sliced romaine lettuce (from 1 small head, quartered lengthwise)
  • ¾ cup Mexican crema or sour cream
  • 1 cup grated Mexican melting cheese, such as queso quesadilla, Chihuahua, or Oaxaca
  • ½ cup crumbled Cotija cheese or queso anejo
  • + 4 more ingredients
    • Kosher salt
    • 4 cups shredded cooked chicken
    • 1 recipe Pico de Gallo
    • 7-oz. can chipotles en adobo

Pour the contents of the chipotles can into a blender. Rinse out the can with 2 Tbs. water and add it to the blender. Purée until smooth. In a small bowl, whisk the crema, 2 tsp. chipotle puree, and 1/4 tsp. salt. Add more chipotle puree if you want more heat. Set aside 1/4 cup of the chipotle pu...

View full recipe at Fine Cooking


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