Makes 4 servings
4 ounces Tabasco Chipotle Sauce
8 ounces raw chicken meat, boneless, small dice
1 tablespoon canola oil
8 flour tortillas
12 ounces Monterey Jack cheese, grated
1/3 cup pine nuts, toasted
1/2 Roma tomato, small dice
1 cup Tomatillo Sauce (recipe follows)
Preheat oven to 350°F.
Place the pieces of chicken into the Tabasco Chipotle Sauce for 30 minutes. While the chicken is marinating, toast the pine nuts in the preheated oven for about 10 minutes. Watch them closely as they have a high oil content and will burn quickly. Once lightly browned, remove the nuts from the oven and transfer them to a cool dish.
Saute the chicken in a non-stick skillet for 4-5 minutes in the oil. Cook the chicken until just firm, being careful not to overcook. Allow the chicken to cool and cut it into small pieces.
To Assemble the Quesadillas:
Place 4 tortillas on a non-stick cookie sheet. Spread the grated cheese over each tortilla evenly about 1/3 of an inch high. Spread equal amounts of the chicken, pine nuts, and tomato on top of the cheese and place the four remaining tortillas on top.
Place the quesadillas into the 350°F oven for 7-8 minutes until the cheese has softened and just begins to bubble out the sides.
To serve, cut each quesadilla into 8 pieces with a large knife on a wooden cutting board. Slide the cut quesadilla onto a plate and top each slice with a dollop of the Tomatillo Sauce