Chipotle Chicken Quesadillas

Ingredients

• 1 � pounds boneless skinless chicken thighs, rinsed & patted dr y

Instructions

1. 1

   Chipotle Marinade & Sauce: 1 bottle (12-ounces ) chili sauce 4 chipotle chiles in adobo, plus 1 Tbsp sauce � cup fresh lime juice (about 2 limes) cup molasses cup packed dark brown sugar � cup vinegar Quesadillas : 1 sweet onion (1 pound), peeled 2 Tbsp. vegetable oil 16 fajita-size our tortillas 8 ounces pepper-jack cheese, shredded (about 2 cups) Sour cream Chipotle Marinade: In a food processor, blend chili sauce, chipotle chiles plus adobo sauce, and lime juice.

2. 2

   Add to chicken; turn to coat.

3. 3

   Refrigerate for 30 minutes or up to several hours.

4. 4

   Remove chicken to a plate; scrape o and reser ve marinade.

5. 5

   Sauce: Transfer marinade to saucepan.

6. 6

   Add molasses, brown sugar, and vinegar.

7. 7

   Bring to a boil over medium-high heat; boil 4 minutes.

8. 8

   Set aside until ready to use.

9. 9

   Quesadillas : Heat gas grill to mediumhigh heat, or prepare charcoal grill with medium-hot coals.

10. 10

    Cut onion into � inch thick slices.

11. 11

    Slide a skewer through each slice sideways to keep rings together.

12. 12

    Brush both sides of onion with 1 tablespoon of the oil.

13. 13

    Grill about 8 minutes per side, until lightly charred and tender.

14. 14

    Tranfer to a bowl remove skewers.

15. 15

    Separate into rings; cover bowl with plastic wrap.

16. 16

    Grill chicken 5 to 8 minutes per side, until instant-read thermometer inserted in the thickest part registers 180�F.

17. 17

    Remove to cutting board; thinly slice, and place in a bowl.

18. 18

    Stir in � cup sauce.

19. 19

    Top one tortilla with 2 tablespoons cheese, a generous � cup chicken a few pieces of onion 2 tablespoons cheese, and a second tortilla.

20. 20

    Brush both sides lightly with remaining oil.

21. 21

    Grill 1 minute per side.

22. 22

    Ser ve with sauce and sour cream.