The first time I made these, I was amazed at how something so simple could taste complicated and felt satisfied that this quesadilla recipe had reached perfection. These are easy enough to be a go-to recipe, and yet extremely wonderful. Enjoy!
8 flour tortillas
1 8-oz. bottle roasted red peppers, liquid drained and chopped, or 1/2 c. favorite bottled salsa
1 chipotle chile from a can of chipotle chiles in adobo sauce, chopped
1 clove garlic, minced
2 T. cilantro, sprigs removed and roughly chopped
1/2 small red onion, thinly sliced
1 c. shredded chicken (optional)
2 c. monterey jack cheese, shredded
2 T. vegetable oil
Combine chile, garlic, cilantro, and red peppers (or salsa) in a small bowl. Heat a skillet to medium heat. Brush one side of a tortilla with vegetable oil, place oil-side down in the skillet, then spread 1/4 of the chile mixture on the top of the tortilla, place a few rings of onion on top, then top with chicken and cheese. Place another tortilla on top, then place a heavy-bottomed pan or skillet on top of the quesadilla (to flatten it down and even it out during cooking). Cook for 3-4 minutes, take the pan off the quesadilla, brush the top tortilla with oil, and flip with a large spatula. Place the large skillet/pan on top of the quesadilla again and cook for another 3-4 minutes. Remove from heat and using a pizza cutter, slice into six pie pieces. Repeat process 3 more times to make 4 quesadillas.
Top with sour cream, quacamole, etc.
Note: These are absolutely terrific with homemade tortillas!