Chicken Quesadillas with Chipotle Crema, Pico de Gallo and a Oaxaca Dip
7-oz. can chipotles en adobo
3/4 cup Mexican Crema or sour cream
4 cups shredded cooked chicken
1 cup grated Monterey Jack
1 cup grated Montena Taranto Oaxaca melting cheese
1/2 cup crumbled Cotija cheese
1 recipe Pico de Gallo (1/4 cup coarsely chopped white onion, 1/4 cup coarsely chopped fresh cilantro, 3 fresh serrano or jalapeño chiles, cored, seeded, and coarsely chopped, 1-1/2 ripe medium tomatoes, finely chopped, Kosher salt and freshly ground black pepper, salt and freshly ground black pepper to taste)
Make the chipotle crema:
Pour the contents of the chipotles can into a blender. Rinse out the can with 2 Tbs. water and add it to the blender. Purée until smooth. In a small bowl, whisk the crema, 2 tsp. chipotle puree, and 1/4 tsp. salt. (Add more chipotle puree if you want more heat). Set aside 1/4 cup of the chipotle puree for the filling. You can store the rest for future use in the refrigerator for up to 2 months.
Make the filling and assemble the quesadillas:
Heat the oven to 200°F. Heat a cast-iron griddle or a large cast-iron pan over medium heat. Meanwhile, in a medium bowl, mix the chicken, cheeses, 1-1/2 cups Pico de Gallo, and the 1/4 cup chipotle puree. Spread about 1/2 cup of the filling evenly over half of one of the tortillas and fold it in half. Repeat with the remaining tortillas and filling.
Put as many quesadillas as you can fit in one layer on the hot griddle. Cook, flipping once, until golden brown on both sides, 2 to 4 minutes per side. Repeat until all the quesadillas are cooked, keeping the finished ones warm on a baking sheet in the oven. Cut each quesadilla into 3 wedges. Fan the wedges on small plates and mound a small pile of lettuce to the side of each serving. Garnish each with 2 Tbs. of the pico de gallo and 1 or 2 Tbs. of the chipotle crema.