You are here: Home » Recipes » Chicken Quesadillas with Roasted Peppers Chicken Quesadillas with Roasted Peppers Yield 6 servings PrintEmail Ingredients 8 ounces shredded Monterey Jack cheese1/2 cup Mascarpone cheese2 tablespoons cilantro chopped1 tablespoon lemon juice1 teaspoon lemon peel1/4 teaspoon salt1/8 teaspoon black pepper3 cups shredded rotisserie chicken1 cup chopped tomato1/4 cup chopped roasted peppers1/4 cup chopped green onions1 tablespoon minced chipotle chili in adobo sauce6 -- tortillas, about 8 inches each2 tablespoons olive oil -- Garnish: fresh cilantro -- tomato wedges Instructions Blend the first 7 ingredients in a medium bowl. Set aside. In a large bowl mix chicken, tomatoes, peppers, onions and chipotle chili until blended. Spread the cheese mixture over half of each tortilla. Spoon 1/6 the chicken mixture over cheese on each tortilla. Fold tortillas in half and press edges to seal. Heat olive oil in a large skillet over medium-high heat. Cook tortillas in batches, about 3 minutes per side, or until they are golden brown and cheese melts. Cut into wedges to serve. Garnish plate with cilantro and tomato wedges. Serves 6.