1/2 Cup Supremo® Mexican Style Crema from V&V SUPREMO®
2 Tbsp. canned hot chipotle salsa
1 garlic clove, minced
1/8 tsp. salt
1 Tbsp. vegetable oil
1/4 Cup diced white onion
2 garlic cloves, minced
1 Cup shredded rotisserie chicken
1/8 tsp. kosher salt
1/8 tsp. black pepper
2 Tbsp. Supremo® Mexican Style Crema from V&V SUPREMO®
1/4 Cup canned hot chipotle salsa
4 (6 inch) flour tortillas
1 Cup Shredded Chihuahua® Quesadilla Cheese or Oaxaca Cheese from V&V Supremo®
Combine all ingredients for chipotle sauce in a bowl. Mix until well combined. Cover with plastic film wrap and store in cooler until ready to use.
In a sauté pan, heat oil over medium heat. Add onion and sauté for 1 minute. Add garlic and sauté for 1 minute more.
Mix in chicken and season with salt and pepper. Stir in 2 Tbsp. sour cream and 1/4 cup of chipotle salsa.
Preheat a skillet or pan for 1 minute over medium-low heat. Heat tortilla for 30 seconds. Flip the tortilla over, and add 1/4 cup of cheese and half of the chicken mixture. Add 1/4 cup of cheese over the chicken and top with the other tortilla.
Cook quesadillas until cheese is fully melted, and quesadillas are golden brown on both sides. Repeat with remaining ingredients.
Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with chipotle sauce.