Waffled Chicken Quesadillas with Chipotle Pepper Sauce


  • 1/2 cup (125 mL) sour cream
  • 1/2 cup (125 mL) roasted red pepper
  • 1 chipotle pepper in adobo sauce
  • 1 garlic clove, chopped
  • 1/4 tsp (1 mL) salt
  • 8 – 7 in (18 cm) whole wheat or corn tortillas
  • 1 lb (450 g) cooked and sliced chicken
  • 1 cup (250 mL) shredded cheddar cheese
  • 2 Roma (plum) tomatoes, seeded and diced
  • 1 cup (250 mL) sliced red onion
  • 1/2 cup (125 mL) cilantro leaves
  • 1 avocado, sliced
  • Lime wedges


  1. In blender container, place sour cream, roasted red pepper, chipotle pepper, garlic, and salt, and blend until smooth.
  2. Lightly grease waffle iron and preheat to high. Place 1 tortilla on waffle iron. Top with one-quarter of the chicken, cheese, tomato, onion, and cilantro. Place a second tortilla over filling, and close waffle iron. Cook until tortilla is golden brown and cheese is melted, about 3 minutes, continuing to press down on waffle iron if needed during cooking to flatten further.
  3. Remove quesadilla from waffle iron; repeat 3 times with remaining tortillas and stuffing ingredients. Cut into wedges and serve with pepper sauce and sliced avocado. Serve with lime wedges.


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