Prepare the broth: In a sauce pan over medium heat, add the water, chicken bouillon concentrate, whole tomato, peeled whole garlic cloves, oregano and chipotle chillies.
1 Tomato, 1 cup Water, 1 teaspoon Dried oregano, 1 Chipotle pepper in adobo, 2 Garlic cloves, 1 tablespoon Chicken bouillon concentrate
Blend the broth: Once the broth has come to a simmer and the tomato has softened, using an immersion blender or a regular blender, blend together the broth. If using a regular blender, transfer the mixture back to the sauce pan once completely blended.
Add the chicken: Add the shredded chicken to the pot, while still over medium heat. Let the chicken heat through with the broth, and allow some of the broth to evaporate into the chicken.
2 Rotisserie chicken breasts
Assemble the quesadillas: Onto one half of a flour tortilla, layer cheese, shredded chicken, and more cheese at the top. Fold the tortilla over.
4 Flour tortillas, 1 cup Monterey jack cheese
Cook: Heat a cast iron skillet over medium heat. Add some butter, and add the quesadilla to the pan. Cook until brown on both sides, and the cheese has melted.