Tex-Mex Cookout Snack: Grilled Fajita Quesadilla with Smoky Chipotle Crema

Allergens

Dairy, Gluten

Ingredients

• 4 large flour tortillas
• 1 lb chicken breast or shrimp, sliced into strips
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/4 cup chopped cilantro
• 1 avocado, sliced for garnish
• Salt and pepper to taste

Instructions

1. For the Smoky Chipotle Crema:
2. In a blender, combine 1 cup sour cream, 1 chipotle in adobo sauce, 1 tbsp lime juice, salt to taste, and blend until smooth. Set aside. For the Grilled Fajita Quesadillas:
3. Season chicken or shrimp with salt and pepper. In a hot pan, cook until cooked through. Remove from heat and let cool. Slice into thin strips.
4. Heat a grill or griddle to medium high heat. Brush with oil to prevent sticking. Place one tortilla on the grill and add 1/2 cup cheese, chicken or shrimp, bell pepper, onion slices, and chopped cilantro. Top with another tortilla.
5. Cook for 2 3 minutes per side until golden brown and cheese is melted. Repeat with remaining tortillas and ingredients.
6. Slice each quesadilla into four wedges and serve with a drizzle of smoky chipotle crema, avocado slices, and additional toppings as desired.

Chef’s Insight

The smoky chipotle crema adds a unique twist to the classic fajita quesadilla.

Notes

[Any additional notes or tips]