These whimsical Waffled Chicken Quesadillas with Chipotle Pepper Sauce offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers.
TIP: Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups.
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Waffled Chicken Quesadillas with Chipotle Pepper Sauce
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Ingredients
- 1/2 cup sour cream
- 1/2 cup roasted red pepper
- 1 in chipotle pepperadobo sauce
- 1 garlic clove chopped
- 1/4 tsp salt
- 8 - 7 in whole wheat or corn tortillas
- 1 lb cooked and sliced chicken
- 1 cup shredded cheddar cheese
- 2 Roma tomatoes seeded and diced, plum
- 1 cup sliced red onion
- 1/2 cup cilantro
- 1 avocado sliced
- Lime wedges
Instructions
- In blender container, place sour cream, roasted red pepper, chipotle pepper, garlic, and salt, and blend until smooth.
- Lightly grease waffle iron and preheat to high. Place 1 tortilla on waffle iron. Top with one-quarter of the chicken, cheese, tomato, onion, and cilantro. Place a second tortilla over filling, and close waffle iron. Cook until tortilla is golden brown, and cheese is melted, about 3 minutes, continuing to press down on waffle iron if needed during cooking to flatten further.
- Remove quesadilla from waffle iron; repeat 3 times with remaining tortillas and stuffing ingredients. Cut into wedges and serve with pepper sauce and sliced avocado. Serve with lime wedges.
