Description
These Chipotle Chicken Quesadillas are a deliciously smoky and spicy twist on a classic Mexican favorite. Made with tender shredded chicken cooked in a savory chipotle-tomato sauce, layered with sharp cheddar cheese in warm, crisped flour tortillas. Perfect for a flavorful weeknight dinner or a casual gathering with friends and family.
Ingredients
Chipotle Chicken Mixture
- 3 tablespoons olive oil
- 1 large red onion, chopped (about 1½ cups)
- 4 cloves garlic, minced
- 1/3 cup minced chipotle peppers in adobo sauce (about 6 chilis)
- 4 vine-ripened tomatoes, seeded and diced (about 1¼ lbs / 567 g)
- 3 scallions, thinly sliced
- 2 tablespoons honey
- 2½ cups cooked shredded chicken (white and/or dark meat)
- 1 teaspoon salt
- ½ cup chopped cilantro
Quesadillas Assembly
- 6 10-inch flour tortillas
- 4 cups shredded sharp cheddar cheese
For Serving (Optional)
- Sour cream
- Lime wedges
Instructions
- Prepare the chipotle chicken mixture: Heat olive oil in a large sauté pan over medium heat. Add the chopped red onion and sauté until soft, about 5 minutes. Add the minced garlic and cook for an additional minute. Stir in minced chipotle peppers and diced tomatoes. Cook the mixture, stirring often, until most of the tomato liquid has evaporated and the sauce has thickened, approximately 20 minutes. Add sliced scallions, honey, shredded chicken, salt, and chopped cilantro. Stir well to combine and keep warm.
- Heat tortillas: Preheat a sauté pan over medium heat and lightly spray with nonstick cooking spray. Place one tortilla in the pan and heat until hot to the touch but not crisp, allowing air pockets to form. Flip the tortilla over carefully.
- Add cheese and chicken filling: Sprinkle about ⅔ cup of shredded cheddar cheese evenly over the heated side of the tortilla, avoiding the hot pan surface. Spread about ½ cup of the warm chipotle chicken mixture over half of the tortilla on top of the cheese.
- Cook quesadilla: Wait until the cheese is mostly melted, then fold the tortilla over to cover the filling, forming a half-moon shape. Cook the quesadilla until the tortilla is crisp and golden brown and the cheese is fully melted, flipping as needed. This usually takes a few minutes per side.
- Repeat and serve: Repeat the heating, filling, and cooking process with remaining tortillas and filling. Let cooked quesadillas rest a few minutes to allow the filling to set. Cut into wedges and serve warm with optional sour cream and lime wedges.
Notes
- For extra smoky heat, add more chipotle peppers or serve with extra adobo sauce.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if desired.
- Use pre-cooked rotisserie chicken to save time on shredding and cooking.
- To keep quesadillas warm before serving, place them on a baking sheet in a low oven (around 200°F) for a few minutes.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
