It was one of those days when I needed a clone–you know, someone to do the cooking while I did everything else that had to be done. Since science has yet to reach the point of providing me free kitchen
I’ve found this breakfast alternative to be much more satiating than eggs. I like to double this recipe and make a large container for breakfasts (or a quick lunch or dinner) through the week.
Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.
