Calories
382 kcal
Protein
28 g
Fat
23 g
Carbohydrates
13 g
Preheat oven to 425 °F.
In a large bowl stir together the shredded chicken, 1 1/2 cups sour cream, chipotle pepper, shredded cheese and salt to taste.
Line 2 large baking sheets with parchment paper. Grease the parchment with cooking spray or apply olive oil with a brush.
Working with one tortilla at a time, add 1/3-1/2 cup filling on one side of the tortilla and fold in half.
Arrange quesadillas on a prepared baking sheet and brush or spray with oil.
Bake on center rack for 15 minutes until golden brown and crispy. Slice into wedges, serve with remaining sour cream, guacamole, salsa or fresh pico de gallo.
Bon Appetit!
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