- Servings: 10
|⅓ cup||Blackberry Preserves|
|1 Tbsp||Canned Chipotles In Adobo, seeds removed|
|3 Tbsp||Balsamic Vinegar|
|2 Tbsp||Fresh Cilantro, chopped|
|1 clove||Garlic, minced|
|⅛ tsp||Black Pepper|
|12 oz||Fully Cooked Boneless, skinless chicken breast, cut into small chunks|
|½ cup||Diced Onions|
|2 cups||Shredded Monterey Jack Cheese|
|10||(6") Flour Tortillas|
In a medium saucepan, whisk together blackberry preserves, chipotle in adobo, balsamic vinegar, cilantro, garlic and black pepper. Turn heat to medium and heat just until mixture begins to bubble. Remove from heat.
Add chicken to saucepan and toss to coat chicken in berry mixture. Toss onions and cheese together. Spoon 2 tablespoons cheese/onion mixture evenly down center of each tortilla.
Spoon chicken & berry mixture over cheese, dividing equally among tortillas. Fold tortillas over to make quesadillas. Heat a non-stick skillet or griddle to medium and cook quesadillas for 3-4 minutes each time or until cheese is melted and edges are golden brown. Cut each tortilla in half with a pizza cutter to make 20 triangles.
I like using precooked, refrigeratred chicken such as Louis Rich. For more fire, I sometimes use jalapeno jack cheese.