Cheesy Honey Chipotle Chicken Quesadillas

Season the chicken breast with 1.5 units of chipotle seasoning and 1 tsp olive oil; mix thoroughly.

Place the seasoned chicken in a covered pan over medium heat and cook for 8 to 10 minutes per side, or until fully cooked through. Remove from heat and shred using two forks.

In a blender, combine 400 g cottage cheese, the remaining 2 tsp chipotle seasoning, 80 ml mayonnaise, 2 cloves garlic, 0.5 unit lime juice (juiced), 2 tsp chipotle in adobo sauce, 80 ml buffalo sauce, and 100 g honey. Blend for about 2 minutes until smooth and creamy.

Mix the blended sauce with the shredded chicken, add the diced chives and 40 g light grated cheese, stirring until evenly coated.

Lay a tortilla on a clean surface, sprinkle a thin layer of cheese on half of the tortilla, add approximately one‑tenth of the chicken filling, then top with another thin layer of cheese. Fold the tortilla in half to enclose the filling.

Heat a skillet over medium heat and toast each assembled quesadilla until both sides are golden brown and crispy, about 2–3 minutes per side. Repeat with the remaining tortillas and filling.