2 Tbsp.Chipotle in adobo sauce (canned, just the liquid sauce)
To Taste Salt and pepper
As Needed Cilantro or green onion for garnish (optional)
Instructions
Instructions for Quesadillas
On the stove top, heat a saute pan on medium and add 1-2 Tablespoons of oil.
Saute the bell peppers and onions until translucent and slightly browned.
Add the zucchini the last 2 minutes and remove from heat. Set aside.
Heat another pan on medium heat. Add ½-1 Tablespoon of oil.
Place one tortilla in the pan, then immediately flip so that both sides are evenly coated with the oil.
Cook for 1-2 minutes until lightly browned, then flip the tortilla. Add in about 2 Tablespoons of cheese, about ¼ cup of the filling, then more cheese and fold in half.
Gently press flat with a spatula and cook for about 2-3 minutes on each side until golden brown and crispy.
Transfer to a cutting board and cut into 4 equal pieces (if desired or keep whole).
Repeat steps 5-8 until all the tortillas an filling is used up.
Top with any sauce and garnishes and enjoy right away OR cool down and package for later.
Instructions for Chipotle Crema
In a mixing bowl, combine all ingredients and stir well until combined.
Use for quesadillas or other dishes for a smoky, spicy kick.