Quesadillas are grilled cheese-filled tortillas that are popular in the Southwest, in Mexico, and, well, everywhere. I like mine with Monterrey Jack cheese, a portion of shredded roast chicken and a good dollop of Larry's Chipotle Sauce for that smoky flavor.
1 16 oz. jar Larry's Southwestern Chipotle Sauce
1 cup grated Monterrey Jack or mild cheddar cheese
2 cups shredded roast chicken
8 eight-inch wheat, whole wheat or mixed grain tortillas
2 Tblsp. vegetable oil
Warm the jar of Larry's Chipotle Sauce to medium hot.
Place one tortilla on your work surface and cover with 1/4 cup cheese, 1/2 cup chicken and 1/4 cup Larry's Chipotle Sauce.
Cover with another tortilla and press down lightly.
Warm 1/2 tablespoon oil in a 12" or larger skillet over medium heat.
Place one quasadilla in the pan and cook for three minutes. Flip the quesadilla and cook until the cheese melts.
Remove the quesadilla to your work surface, cut into quarters and artfully place them on a serving plate.
Spoon another quarter cup of warm Larry's Chipotle Sauce into a little serving cup or on the side of the plate. Make the rest of the quesadillas the same way and serve.