4 chicken breast halves, boned, skinned
1 Tbsp olive oil
Freshly ground black pepper
1, 7.5-oz can chipotle chile in adobo sauce, drained & minced
1/4 cup sour cream
1/4 cup mayonnaise
1 Tbsp lime juice
1 Tbsp fresh cilantro, chopped
8 corn or flour tortillas, 6-in each
2 cups Monterey Jack cheese
Pico de Gallo or other salsa
Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold your hand 1 to 2 in. above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4-in.-thick slices. Keep grill or grill pan hot.
In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
Spread 1 tbsp. chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the quesadillas in batches). Grill uncovered, turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200° oven until ready to serve.
Slice each quesadilla into wedges and serve with salsa on the side.