Gourmet Delicious QuesadillasRecipe by Chef Heidi Fink

Directions

1. Chipotle Honey Sauce: Whisk all ingredients in a small bowl to combine. This should taste quite hot and intensely flavourful. Its effect will be diluted in the quesadilla. This will last up to two weeks in the fridge and also freezes well.
2. Quesdillas: Have toppings ready before making the quesadillas. If using leftovers, prepare them as the ingredient list says (e.g. drain leftover taco beef, slice or shred chicken, sliced grilled vegetables.)
3. If making toppings fresh, prepare them ahead of time: Roast or grill the vegetables and meat, open and drain the beans, etc.
4. Grate the cheese,
5. Preheat oven to 200 F. Have a cookie sheet nearby with a cooling rack right on top of it.
6. Have one or two large skillets heating over medium heat. Cast iron is great for this.
7. Lay the four tortillas out flat on the counter in front of you. Spread each with 1 to 2 tablespoons of the Chipotle Honey Sauce, right out to the edges.
8. Once the pans are hot, but not too hot, brush a little oil in the pans, and then lay a sauce-coated tortilla in the pan, dry side down, sauce side up.
9. Cover the sauce side liberally with grated cheese, out to the edges.
10. Scatter one, two, or three fillings on one-half of the cheese. TIP: have your family members choose their own filling options.
11. Once the cheese has started to melt, fold tortill in half over the filling, making a half-moom shape.
12. Cook and flip the quesadilla as needed, unitl the outsides are browned and crispy and the insides are melty. Adjust the heat of your pans, as necessary, so the tortillas don’t burn.
13. Transfer cooked quesadillas to the cooling rack on the cookie sheet and place in the 200 F oven. The low oven will keep them warm without burning and the cooling rack will prevent the bottoms from getting soggy.
14. Repeat steps 7 through 12 with remaining two tortillas.
15. Cut quesadillas into 4 wedges each and serve with sour cream and guacamole.