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Make the chipotle crema:.
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Pour the contents of the chipotles can into a blender.
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Rinse out the can with 2 Tbs.
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water and add it to the blender.
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Puree until smooth.
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In a small bowl, whisk the crema, 2 teaspoons chipotle puree, and 1/4 teaspoons salt.
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Add more chipotle puree if you want more heat.
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Set aside 1/4 cup of the chipotle puree for the filling and save the rest for another use or freeze in a small container.
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To make Pico de gallo:.
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Put the onion, cilantro, and chiles in a food processor and pulse until very finely chopped.
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Transfer to a bowl and stir in the tomatoes.
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Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Make the filling and assemble the quesadillas:.
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Heat the oven to 200F Heat a cast-iron griddle or a large cast-iron pan over medium heat.
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Meanwhile, in a medium bowl, mix the chicken, cheeses, 1-1/2 cups pico de gallo, and the 1/4 cup chipotle puree.
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Spread about 1/2 cup of the filling evenly over half of one of the tortillas and fold it in half.
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Repeat with the remaining tortillas and filling.
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Put as many quesadillas as you can fit in one layer on the hot griddle.
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Cook, flipping once, until golden brown on both sides, 2 to 4 minutes per side.
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Repeat until all the quesadillas are cooked, keeping the finished ones warm on a baking sheet in the oven.
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Cut each quesadilla into 3 wedges.
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Fan the wedges on small plates and mound a small pile of lettuce to the side of each serving.
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Garnish each with 2 Tbs.
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of the pico de gallo and 1 or 2 Tbs.
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of the chipotle crema.
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Use leftover chipotle crema as you would sour cream: with tacos, eggs, or baked potatoes.
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It keeps for up to 3 days.
