Waffled Chicken Quesadillas with Chipotle Pepper Sauce - alive magazine

Ingredients

• 1/2 cup (125 mL) sour cream
• 1/2 cup (125 mL) roasted red pepper
• 1 chipotle pepper in adobo sauce
• 1 garlic clove, chopped
• 1/4 tsp (1 mL) salt
• 8 - 7 inch (18 cm) whole wheat or corn tortillas
• 1 lb (450 g) cooked and sliced chicken
• 1 cup (250 mL) shredded cheddar cheese
• 2 Roma (plum) tomatoes, seeded and diced
• 1 cup (250 mL) sliced red onion
• 1/2 cup (125 mL) cilantro leaves
• 1 avocado, sliced
• Lime wedges