Heat a large sauté pan over medium heat and add 3 tablespoons of olive oil.

Once the oil is heated, add the chopped red onion to the pan.

Sauté the onion until it becomes soft and translucent, which usually takes about 5 minutes.

Next, add 4 minced garlic cloves to the pan and cook for an additional 1 minute, stirring continuously.

Stir in ⅓ cup of minced chipotle peppers in adobo sauce along with the diced vine-ripened tomatoes.

Cook the mixture until most of the liquid from the tomatoes has evaporated and the mixture has thickened. Stir often during this process, which typically takes approximately 20 minutes.

Once the mixture has thickened, add 3 thinly sliced scallions, 2 tablespoons of honey or maple syrup, 1 teaspoon of salt, 1 teaspoon of pepper, and ½ cup of chopped cilantro to the pan.

Finally, add 2½ cups of cooked shredded chicken to the pan and mix well to combine all the ingredients. Keep the mixture warm while you prepare the quesadillas.

Heat a separate sauté pan over medium heat and lightly spray it with nonstick cooking spray.

Place a large tortilla in the pan and heat it until it’s hot to the touch but not yet crispy.

Flip the tortilla over and sprinkle ⅔ cup of shredded sharp cheddar cheese evenly over the top, ensuring the cheese stays on the tortilla and not on the pan.

Spoon a generous ½ cup of the prepared chipotle chicken mixture over half of the tortilla.

Once the cheese begins to melt, fold the tortilla over the filling to create a half-moon shape.

Cook the quesadilla until the tortilla becomes crisp and golden brown, and the cheese is fully melted, adjusting the heat as needed. This usually takes a few minutes per side.

Repeat the process with the remaining tortillas and chipotle chicken mixture.

Allow the quesadillas to rest for a few minutes to allow the filling to set.

Cut the quesadillas into wedges.

Serve the quesadillas hot, accompanied by optional sides such as sour cream and lime wedges for added flavor.

Enjoy your delicious and flavorful chipotle quesadillas!