Lightly toast a tortilla (I used a habanero chile-sundried tomato tortilla from Trader Joe's) over gas flame. Place in non-stick pan. Top with thin slices of cheddar cheese and 1 chopped chipotle in adobo, with a little of the adobo sauce. Cover pan and cook over low heat until cheese melts. Top with avocado, salt and pepper, and salad greens; fold and serve.