Chipotle Chicken Quesadillas

by Sharon K.

1 cup chopped onion
1 Tablespoon olive oil
1 can (28 oz.) red enchilada sauce
1/2 cup pine nuts
1/4 cup golden raisins
1/4 teaspoon cinnamon
1/4 teaspoon allspice

1 Tablespoon tomato paste
1 Tablespoon firmly packed light brown sugar
1 Tablespoon white wine vinegar
2 packages thawed José Olé® Grilled Chicken and 3 Cheese Quesadillas
3 cups shredded jack cheese
2 radishes, halved and thinly sliced
3 Tablespoons lime juice
1/4 cup extra-virgin olive oil
4 cups shredded cabbage (buy already shredded cabbage)
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Preheat oven to 375°F.

Sauté onion with olive oil in large frying pan over medium heat about 5 minutes.
Stir in ¾ cup red enchilada sauce, pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar and vinegar. Bring to a boil and remove from heat.
Dip José Olé® Quesadilla in sauce to coat. Place in an ovenproof casserole or baking dish. Repeat with the rest of the Quesadillas and top each Quesadilla with more sauce and cheese.
Bake until hot and cheese bubbles, about 10 to 15 minutes.
Make salad by tossing cabbage, cilantro and radishes together with lime juice and extra-virgin olive oil. Season with salt and pepper.
Stack and serve Quesadillas topped with salad.

Yields 3 to 4 servings