Chipotle Chicken Quesadillas with Pineapple-Mango Salsa Serves 4

1 4-6lb Roaster Chicken (Cook Prior in Oven at 350 for 2 hours until done, cool and remove meat)
Chicken pieces need to be cut into a med-large dice.

Sauce:
1 medium onion chopped
4 garlic cloves, chopped
1 TBSP Olive Oil
1 cup Tomato Sauce
2 cups beef stock
4-5 dried Chipotle Peppers

8-12 inch tortilla shells
1/2 cup diced scallions
1 cup diced mixture of sweet peppers (red, yellow, orange, green)
1 cup diced tomatoes
1 lb shredded cheese (Mont. Jack Blend)

Add all SAUCE ingredients into a medium to large saucepan and combine together. Heat mixture until it comes to a boil. Add chicken and simmer on low setting for at least 4 hours, stirring occasionally. Remove chicken from sauce. Heat small amount of olive oil or use a non-stick frying pan until medium temperature. Place a tortilla shell in pan and add chicken, scallions, peppers, tomatoes & cheese. Place second tortilla shell on top. Heat until golden brown, flip and heat the second side until golden brown. This can also be done in an oven or on a hot griddle.

Salsa: 1 cup diced pineapple, 1 cup diced mango, 1 cup combined of finely diced red, yellow, orange sweet peppers, ¼ cup finely diced cilantro and lime juice, season with S&P as needed. Place in refrigerator for one hour before serving.

Slice into eight triangles, add salsa, sour cream and ENJOY!