Description

My husband finds it strange but sweet and savory flavor combinations are my weakness, and when combined with a spicy kick, I just can’t say no. This quesadilla is an irresistible example of just that kind of flavor magic. The honey and cheese work together to balance the heat from the canned chipotles, while the crispy tortilla perfectly complements the juicy chicken filling.

Directions

1. Gather the ingredients. Preheat a lightly oiled grill pan over medium heat.
2. Process 1/4 cup honey, 1/4 cup water, 1 tablespoon minced seeded chipotle chiles plus 3 tablespoons adobo sauce, and 1/4 teaspoon fine salt in a blender until smooth and emulsified, 30 seconds to 1 minute, stopping to scrape down the sides as needed.
3. Pour the honey mixture into a medium bowl, add 2 cups (about 12 ounces) shredded rotisserie chicken and stir until evenly coated.
4. Divide the chicken mixture and 2 cups (8 ounces) shredded quesadilla cheese into fourths, sprinkling them evenly over half of each of 4 (10-inch) flour tortillas. Fold the tortillas in half over the filling.
5. Place the quesadillas on the oiled grill pan and cook until the cheese is melted and grill marks form, 45 to 90 seconds per side.
6. Transfer the quesadillas to a cutting board. Cut each quesadilla into 4 wedges and serve immediately.