Chipotle Chicken Quesadillas

For the salsa:
Combine the tomatoes, habanero, mango, fresno pepper, cilantro, lime juice and a dash of salt in a small bowl. Toss to combine, cover and refrigerate until ready to use.

For the quesadillas:
Preheat your grill to medium. Assemble quesadillas by doing the following: On one tortilla round, sprinkle ½ cup mozzarella and a couple of tablespoons of Parmesan cheese. Top the cheese with ½ of an avocado (cubed) and then top the avocado with ¼ of the chicken. On another tortilla round, spread the smashed chipotles so that the entire round is slightly covered. Top the layered tortilla with the chipotle tortilla. Repeat this step for 3 more “stacks.” You will have 4 when all is said and done.

Grill on each side for about 4-5 minutes or until they start to crisp slightly and the cheese melts. Spray a little bit of nonstick spray on the stacks if you find that they are sticking to the grill.

Serve with the habanero salsa and enjoy!