Baked Chicken Quesadillas

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  Chicken Breast, Grilled(960g)
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  Sour Cream(480g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Chipotle peppers in adobo sauce(15g)
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  Cheese, Pepper Jack(480g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Kosher salt
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  Flour Tortillas
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  Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Guacamole, Store-Bought
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  Pico De Gallo, Fresh

Instructions

1. 1Shred the cooked chicken breast into bite-sized pieces and place in a large bowl.
2. 2Add the sour cream, chipotle peppers in adobo sauce, pepper jack cheese, and salt to taste to the chicken; stir until combined and evenly distributed.
3. 3Heat olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
4. 4Working with one flour tortilla at a time, add ⅓ to ½ cup of the filling to one half of the tortilla, fold in half, and carefully place in the hot skillet. Cook 3–4 minutes until golden brown and crispy, then flip and cook the other side 2–3 minutes until golden brown and the cheese is melted inside. Transfer to a cutting board and repeat with remaining tortillas and filling.
5. 5Slice each quesadilla into wedges while still warm.
6. 6Divide the quesadilla wedges evenly into 8 airtight containers while hot, then let cool to room temperature before sealing and refrigerating.
7. 7Store with the remaining sour cream, store-bought guacamole, and fresh pico de gallo in separate small containers.
8. 8Reheat quesadillas in a skillet over medium heat for 2–3 minutes per side until warmed through before serving with the accompaniments.