- Vegetable oil
- 1 medium onion, chopped
- 1 serrano or jalapeno chile pepper, seeded and finely chopped
- 2 cloves garlic, chopped
- Kosher salt and freshly ground pepper
- 1 canned chipotle chile in adobo sauce, finely chopped
- 3 1/2 cups shredded cooked chicken
- 8 (8 inch) flour tortillas
- 2 cups grated Monterey Jack, queso blanco, or crumbled goat cheese
- Accompaniments: Sliced avocado, sour cream, salsa, fresh cilantro
- Place 1 tablespoon oil in a large, heavy skillet (preferably cast iron) over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Add garlic and stir-fry 1 minute. Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel.
- Chop chipotle chile; place in a small bowl with adobo sauce and mash with fork. Add to onion mixture in bowl; add chicken and toss. Season to taste with salt and pepper.
- Place a tortilla on a cutting board and spread with 1 cup chicken mixture. Top with 1/2 cup cheese and another tortilla. Repeat with remaining ingredients.
- With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking. Cook quesadillas one at a time, turning over once, until cheese is melted, 4 to 5 minutes total. Transfer with a spatula to a cutting board; cover with aluminum foil to keep warm. Repeat with remaining quesadillas, adding more oil if necessary. Cut into quarters and serve with accompaniments.