Happy Cinco de Mayo! Chipotle Chicken Quesadillas OLE!

What is Cinco de Mayo was the question I got this morning when I said we were having a dish to commemorate.
Well son, you see, there's this little website I like to call Wikipedia, if you don't know about it, you should Google that while you're at it.
I'm such a jerk

Actually, I think having him research it is a much better way of him understanding what it is don't you?
Here's what I got:

"MOM, just tell me"
no, you like your computer so much figure it out
"UGH, fine...."
After a few minutes, yelling from the other room "Mexico beat France in a war and so they should be celebrated"
Fair enough.

For those of you who don't know, the small Mexican army beat France in 1862 which was a feat that was not expected.  France invaded Mexico because they wanted their money back and were not willing to negotiate (the civil wars left them bankrupt and not able to repay debts).
Anyway, this isn't a history lesson so if you'd like to learn more visit here.

Now, I normally don't create dishes based on events i.e. St. Patricks day, Valentines Day etc. but hey,  I like Mexico and their food and so here is me commemorating the day!

Ok, that's not me but I wish I had a dress like that and could dance in the rain!

I'm Listening to: Guantanamera

Chipotle Chicken Quesadillas
serves 4

6 chicken backs
1 lime
2 onions - divided
Bunch of cilantro
2 chipotles in adobo
1/2 c. jarred salsa
1 clove garlic, minced
salt and pepper
1 c. corn nibblets
1 red pepper, diced
shredded cheese
8 medium sized soft tortillas


Quarter your lime and 1 of the onions and add them to a pot of water with some salt and pepper and half of the cilantro.
Add your chicken to poach.  Boil the ingredients for about 15 minutes or until the chicken is no longer pink.
Drain and let the chicken cool.

Once cooled shred and move along to the sauce.

In a blender add the salsa, chipotle peppers and the remainder of the cilantro.  Blend until smooth.

Meanwhile, chop your garlic and onion and in a pan saute until translucent.

Add in the blended mixture and heat thoroughly.
Add in your chicken to coat.

On a baking sheet place 4 tortillas.  Spoon the chicken mixture onto each one and spread about.
Add on the corn, peppers and cheese. 

Place another tortilla on top
Bake about 10 minutes at 350 (F)

Serve with sour cream