Lets start off by making the chipotle mayo. NOTE: Use 1 full cup of mayonnaise if you don't have the 1/4 cup of crema.
Add mayonnaise, crema, 2 chipotle peppers (more if you'd like it spicier), and 2 tbls of the adobo sauce from the can into the blender. Blend till smooth. Add salt to taste.
I used some leftover beef tenderloin and re-grilled it. You can feel free to use any beef or meat you have available.
Warm grill at medium heat, then add ingredients in layers. Starting with half of the cheese.
Add meat and top with the rest of cheese.
Quickly spread about 1 tbls of the chipotle mayo on the other tortilla. Then place it on top of the cheese and meat, mayo side down.
Grill each side of the quesadilla at medium heat for 3-5 minutes.
Top with a nice helping of chipotle mayo and garnish with chopped cilantro. Pickled habanero peppers are plated with the quesadilla; recipe for that to be posted soon.