Instructions
- Season the Chicken with smoked paprika, chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper.
- Cook the chicken thighs using your preferred method (grilling, baking, or pan-frying) until cooked through. Let cool and shred.
- Combine all Sauce ingredients in a bowl and mix well.
- In a separate bowl, combine the shredded chicken and Sauce. Mix until well coated.
- Prepare the Chipotle Crema: Combine sour cream, minced chipotle peppers, and lime juice in a bowl. Mix well.
- In another bowl, combine the Monterey Jack cheese, pepper jack cheese, red onion, and cilantro.
- Lay out a tortilla and sprinkle half of it with the cheese mixture. Top with a portion of the smoked chicken mixture.
- Fold the tortilla in half.
- Melt butter in a large skillet over medium heat. Cook the quesadilla for 2-3 minutes per side, or until golden brown and the cheese is melted.
- Repeat with remaining tortillas and filling. Serve with Chipotle Crema.
