I haven't made quesadillas in a long time and used to make a version of this recipe with tomatoes and madeira. I decided to keep this version a little simpler and added some chorizo, as well as chipotle in adobo for an extra earthy note. I've also added wild garlic to this recipe as its in season and I have easy access to it but it is optional. 

3 boneless chicken thighs
150g cheddar
15ml chipotle in adobo paste
5g smoked paprika flakes
50ml creme fraiche
4 scallions finely chopped
10 wild garlic leaves finely chopped (optional)
50g chorizo finely chopped
10g pork fat for frying
Salt and pepper
4-6 tortillas

In a dry frying pan on a medium heat fry off the chorizo until it starts to release its oils
Remove the chorizo pieces to one side and leave the oil in the pan
Turn up the heat, add the chicken thighs and brown on both sides
Place a lid on the pan, add the smoked paprika flakes and cook on a low heat for 15 minutes
Once cooked turn off the heat and allow to cool and rest in the pan
Place the chorizo, cheddar, scallions and wild garlic in a bowl and mix well to combine
Mix the sour cream and chipotle together and add to the cheese mix
Remove the chicken from the pan and shred with a fork, there will be resting juices in the pan, do not discard
Place it back in the pan (no heat) with the juices and season with salt and pepper, stir to moisten the chicken
Add the chicken then to the cheese mix and stir through
Clean down the pan and add the pork fat, put the pan on a medium heat and allow the fat to melt
Take one tortilla and fill half with the chicken and cheese mix, fold over the other half on top and press down on the top to seal, you need to ensure the mixture doesn't fall out of the sides
Don't fill them too much, repeat with the other tortillas
Next add the tortillas two at a time to the pan and fry until golden brown on each side, repeat until all have been cooked