1minced chipotle chile in adobo sauceseeds removed; optional
salt to tasteoptional
6-8warm corn tortillas
Bring together both cheeses, cilantro, chipotle and sauce, and the salt if using, in a bowl and mix them well with a spoon to make the cheese filling. Set aside.
Warm all the tortillas then begin assembling the quesadillas by filling one side of a warm tortilla with some of the filling, then fold the empty half over the cheese. Once they are all filled, warm them up again over a griddle set on low to melt the cheese. Be sure to flip them over (switching sides) often to warm up both sides. Do this until you see the cheese start melting out of the edges.
Serve with a dollop of sour cream or avocado slices. Or both ;).