Chipotle Cheddar Quesadillas
I found these Adobo-Chipotles in the Ethnic Foods section of my local Meijer.
They look welcoming, and not-too-dangerous, right?
I made the mistake of sampling some of this stuff plain. My taste buds are still suffering.
This is the epitome of SPICY!
The Quesadillas themselves are fairly simple to make:
Preheat the oven to 450 degrees.
In a small bowl, mix about 1/2 cup of fat free refried beans with 1-2 tablespoons of the chipotle peppers, 1-2 tablespoons of ketchup or Sweet Baby Ray’s Barbeque sauce, a few drops of liquid smoke, a tablespoon of romano cheese and 1/4 teaspoon of cumin.
Spread the mixture on a whole wheat tortilla, top with 1-2 ounces of cooked chicken, and 1/2 cup of low-fat Extra Sharp Cheddar Cheese.
Top with another whole wheat tortilla, and place on a lightly greased cookie sheet.
Bake at 450 degrees for 8-10 minutes, or until cheese is melted and tortilla is crisp.
Serve with salsa, or diced avocado tossed with lime juice, garlic and black pepper.
Quarter, and serve.