Chipotle Lime Chicken Quesadillas

Make the chipotle lime sauce: In a small bowl whisk together mayonnaise, minced chipotle pepper, lime juice, garlic powder, onion powder, honey, and salt until smooth.
Refrigerate while you prepare the rest.

Season the chicken: In a skillet over medium heat, warm olive oil.
Add the cooked chicken along with paprika, cumin, chili powder, garlic powder, salt, and lime juice.

Cook for 3–4 minutes until heated through and lightly caramelized.

Cook the La Fresca tortillas: Heat a dry skillet over medium heat.

Cook each La Fresca uncooked tortilla for about 30–45 seconds per side until lightly puffed and just cooked through.
Stack and keep warm.

Assemble the quesadillas: Lay a tortilla flat and sprinkle one half with cheese.
Top with chipotle chicken, diced onion, cilantro, and a drizzle of chipotle lime sauce.

Add another layer of cheese and fold the tortilla over.

Cook until crispy: Return the folded quesadilla to the skillet.

Cook 2–3 minutes per side until the tortilla is golden and crispy and the cheese is melted.

Slice and serve: Cut into wedges and serve warm with avocado, lime wedges, and extra chipotle sauce.