Baked Chicken Quesadillas

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  4 cup Chicken Breast, Grilled
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  2 cup Sour Cream

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

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  1 tbsp Chipotle peppers in adobo sauce
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  2 cup Cheese, Pepper Jack

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

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  Kosher salt
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  8 Flour Tortillas(360g)
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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 the chicken; stir until the filling is evenly combined and no dry spots remain.
3. 3Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering and a drop of water sizzles on contact.
4. 4Working with one flour tortilla at a time, spread ⅓ to ½ cup of the chicken filling on one half of the tortilla, fold in half, and carefully place in the hot skillet. Cook 3–4 minutes over medium-high heat until the bottom is golden brown and crispy, then flip and cook the other side 2–3 minutes until golden brown and the cheese is melted and visible at the edges.
5. 5Transfer each cooked quesadilla to a cutting board and slice into wedges while still warm. Repeat with remaining tortillas and filling.
6. 6Divide the quesadilla wedges evenly into 8 airtight containers while hot, allowing them to cool to room temperature before sealing and refrigerating.
7. 7Store the guacamole, pico de gallo, and sour cream in separate small containers alongside the quesadillas.
8. 8To reheat, place quesadilla wedges in a skillet over medium heat for 2–3 minutes per side until warmed through, then serve with the accompaniments.