Chipotle Chicken Quesadillas

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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3 ripe tomatoes, seeds removed and diced
1 habanero pepper, stem and seeds removed and finely minced
½ of a mango, cored and skins removed, diced
1 fresno pepper, stem and seeds removed and finely minced
2 tablespoons fresh cilantro, chopped
1 tablespoon freshly squeeze lime juice
salt and pepper
8 flour tortilla rounds
2 cups mozzarella cheese, grated
½ cup parmesan cheese, grated
2 avocados, pitted and cubed
2 fully cooked boneless, skinless chicken breasts, shredded
3 chipotles, rehydrated in hot water, smashed


For the salsa, combine the tomatoes, habanero, mango, fresno, cilantro, lime juice and a dash of salt in a small bowl. Toss to combine, cover and refrigerate until ready to use.

Preheat your grill to Medium. Assemble your quesadillas by doing the following: on one tortilla round sprinkle ½ cup mozzarella and a couple of tablespoons of parmesan cheese. Top the cheese with ½ of an avocado (cubed) and then top the avocado with ¼ of the chicken. On another tortilla round, spread the smashed chipotles so that the entire round is slightly covered. Top the layered tortilla with the chipotle tortilla. Repeat this step for 3 more “stacks.” You will have 4 when all is said and done. Grill on each side for about 4-5 minutes or until they start to crisp slightly and the cheese melts. Spray a little bit of non-stick on the stacks if you find that they are sticking to the grill. Serve with the habanero salsa and enjoy!