Quick Chicken and Zucchini Quesadillas Recipe

Ingredients (10)

• 4 tablespoons unsalted butter, divided
• 1/2 medium onion, thinly sliced
• 2 medium cloves garlic, thinly sliced
• 2 medium zucchini, halved lengthwise, thinly sliced crosswise
• Kosher salt and freshly ground black pepper
• 1 to 2 chipotles, chopped, plus 2 teaspoons adobo sauce from one (7-ounce) can
• 2 cups shredded roast chicken meat (1 pound)
• 1/2 pound Mexican melting cheese, such as queso Oaxacan, or Monterrey Jack, grated on a box grater
• 8 corn tortillas
• Guacamole, for serving