four-cheese chicken quesadilla recipe

Ingredients

• 1 - small dried chipotle pepper – rehydrated then chopped
• 1 - corn – grilled then removed from cob
• 1/2 - red bell pepper
• 1 - poblano pepper – chopped
• 1/2 cup scallions – chopped
• 1/2 can black beans – drained & rinsed
• 1/3 cup fresh cilantro – chopped
• 4 - 9-inch whole wheat tortillas
• 1 pound free range chicken – marinated, grilled and chopped
• 3 - limes for chicken marinade
• 1 - zest of 1 lime for chicken marinade
• - salt and pepper for chicken marinade
• 1 cup parrano: aged cow’s milk from holland
• 1 cup canestrato: sheep’s milk from the puglia region in italy
• 1 cup barber’s vintage cheddar: aged a min of 2 years from england
• 1 cup brie tour de maze: french double crème brie. easiest to shred when slightly frozen
• 4 - avacados– peeled and smashed
• 2 - roma tomatoes – diced
• 1 - jalapenos – chopped small (2 if spicy is good)
• 1/2 - green bell pepper – minced
• 2 - limes – squeezed
• 1 tablespoon fresh cilantro – chopped
• 1/3 - yellow onion – chopped
• 3 teaspoons cumin
• 2 teaspoons paprika
• - salt and pepper
• 1 cup sour cream (or greek yogurt)
• 2 tablespoons cumin
• 2 - limes - squeezed
• 2 teaspoons freshly ground pepper
• - chopped scallions for garnish
• 1/2 - pineapple - chopped in large chunks
• 1/2 cup sriracha sauce
• 1/3 cup agave nectar or honey