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Waffled Chicken Quesadillas with Chipotle Pepper Sauce
Serves 4
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers.
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Ingredients
- 1/2 cup (125 mL) sour cream
- 1/2 cup (125 mL) roasted red pepper
- 1 chipotle pepper in adobo sauce
- 1 garlic clove, chopped
- 1/4 tsp (1 mL) salt
- 8 - 7 inch (18 cm) whole wheat or corn tortillas
- 1 lb (450 g) cooked and sliced chicken
- 1 cup (250 mL) shredded cheddar cheese
- 2 Roma (plum) tomatoes, seeded and diced
- 1 cup (250 mL) sliced red onion
- 1/2 cup (125 mL) cilantro leaves
- 1 avocado, sliced
- Lime wedges
Nutrition
Per serving:
- calories 508
- protein 39 g
-
total fat
25 g
- sat. fat 10 g
-
total carbohydrates
36 g
- sugars 4 g
- fibre 8 g
- sodium 462
Directions
01
In blender container, place sour cream, roasted red pepper, chipotle pepper, garlic, and salt, and blend until smooth.
02
Lightly grease waffle iron and preheat to high. Place 1 tortilla on waffle iron. Top with one-quarter of the chicken, cheese, tomato, onion, and cilantro. Place a second tortilla over filling, and close waffle iron. Cook until tortilla is golden brown and cheese is melted, about 3 minutes, continuing to press down on waffle iron if needed during cooking to flatten further.
03
Remove quesadilla from waffle iron; repeat 3 times with remaining tortillas and stuffing ingredients. Cut into wedges and serve with pepper sauce and sliced avocado. Serve with lime wedges.
