For the Sauce:
For the Quesadillas:
For Serving:
For the Grill:
Place chicken thighs in a large bag and add ¾ cup chipotle sauce. Set aside to quickly marinate (you can also do this overnight).
Heat grill on medium high heat for about 10 minutes. Remove the chicken from the marinade and grill for 5 minutes on each side. Place on a plate and loosely tent to keep warm. When ready to make the quesadillas, cut into strips.
For Stovetop:
Place chicken thighs in a large bag and add the juice of two limes and 2 tsp kosher salt. Set aside. Place a sauté pan on medium high heat. Add 1 Tbsp of oil. Once heated add chicken thighs (discard lime marinade). Saute on each side for 5 minutes. Place on a plate and loosely tent to keep warm.
When ready to make the quesadillas, shred or cut the chicken into strips and toss with ½ cup of the chipotle sauce.
For the Sauce:
Add everything to a blender and blend until smooth. Taste and add any more heat or sweetness as desired. Set aside.
For the Quesadillas:
Brush the side of the tortilla facing up in the pan with another layer of sauce. Add strips of chicken to one side. Flip half the tortilla over onto the chicken. Allow the cheese on the bottom side to get nice and crispy. Flip and allow the other side with the cheese to get crispy. About 1 minute. Transfer to a cutting board (if making multiple you can also place on a baking rack so cheese does not get soggy).
Repeat with remaining tortillas.
To Serve:
Cut tortillas into triangle shaped sections. Place on a plate and drizzle with extra chipotle sauce. Serve with favorite sides like sour cream and the salsa verde guacamole.