Ingredients:

  • 1 large red bell pepper, seeded and sliced (150g)
  • 1 large yellow bell pepper, seeded and sliced (150g)
  • 1 medium red onion, sliced (100g)
  • 1 medium zucchini, diced (120g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon smoked paprika (5g)
  • ½ teaspoon garlic powder (2.5g)
  • Salt and freshly ground black pepper to taste
  • 2 cups shredded cooked chicken (about 300g)
  • 1 tablespoon lime juice (15ml)
  • ½ teaspoon chili powder (2.5g)
  • ½ cup sour cream (120g)
  • 1 tablespoon chopped chipotle peppers in adobo sauce (about 1 pepper, chopped finely, 15g)
  • 1 tablespoon lime juice (15ml)
  • ½ teaspoon honey (2.5ml)
  • 8 large flour tortillas (about 10-inch diameter, 400g total)
  • 2 cups shredded Monterey Jack cheese (about 200g)
  • 2 tablespoons butter, melted (30ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast until tender and slightly caramelized.
  2. In a bowl, combine shredded chicken with lime juice and chili powder. Mix well.
  3. In a small bowl, whisk together sour cream, chipotle peppers, lime juice, and honey. Taste and adjust seasonings as needed.
  4. Brush one side of each tortilla with melted butter. Place butter-side down in a skillet. Sprinkle with cheese, then top with roasted vegetables and chicken. Add another layer of cheese.
  5. Fold the tortilla in half. Cook over medium heat until golden brown and cheese is melted and gooey, flipping halfway through.
  6. Cut quesadillas into wedges and serve immediately with chipotle crema. Enjoy your flavorful quesadilla recipes!