1 red pepper, finely chopped 1 large grilled chicken breast, chopped, about 1 1/2 cup 1 bunch cilantro, finely chopped 1 red onion, finely chopped 3 cups grated mozzarella 1 can chipotle peppers in adobo sauce large flour tortillas non-stick spray
For sour crème: 8 oz sour cream zest one lime 1 tablespoon lime juice 1 teaspoon salt
In a large bowl mix red peppers, chicken, cilantro, cheese and onion together. Mix in 3 teaspoons, or more if you want it hotter, of the adobo sauce from the canned chipotle. Heat griddle pan to medium high heat. Spray with non-stick spray and add two tortilla, let heat for one minute and flip. Spread 1/2 cup chicken mixture throughout each tortilla, let cheese melt for about 2 minutes. Using a spatula fold and press gently. Cook for one more minute on each side and remove. Let rest for one minute and cut into 4 wedges. Serve with lime sour cream. Other serving suggestions: mango guacamole, fresh pico de gallo or any fresh salsa.