1-Getting started with chipotle chicken quesadillas begins with simple prep work to keep things organized. First, gather and prepare your ingredients by shredding the chicken and chopping items like onions and garlic for a smooth process. This step sets you up for success right from the start. For a refreshing drink pairing, consider something light to balance the spice.

2-Heat 3 tablespoons of olive oil in a large pan over medium heat. Sauté the chopped red onion until it softens, which takes about 5 minutes, then add the 4 minced garlic cloves and cook for another minute. Stir in the ⅓ cup of minced chipotle peppers and 4 seeded, diced tomatoes, letting the mixture cook until the liquid evaporates and it thickens, around 20 minutes with regular stirring.

3-Add 3 thinly sliced scallions, 2 tablespoons of honey, 2.5 cups of shredded chicken, 1 teaspoon of salt, and ½ cup of chopped cilantro to the pan. Keep the filling warm; it’s even possible to make it up to two days ahead and store it in the fridge. Now, move to the next part by heating another pan over medium heat and lightly spraying it with cooking spray.

4-Warm one 10-inch flour tortilla until it’s soft, then flip it and sprinkle about ⅔ cup of shredded cheddar cheese over it, leaving the edges clear. Spread a generous ½ cup of the chicken filling over half of the tortilla. Once the cheese starts melting, fold the tortilla in half to create a half-moon shape.

5-Cook until the tortilla turns crisp and golden on both sides and the cheese fully melts, flipping as needed for a few minutes per side. Repeat with the remaining tortillas, letting each quesadilla rest for a minute before cutting into wedges. Serve hot, perhaps with sour cream and lime wedges if you like.