Chipotle Chicken Quesadillas
Ingredients
- 3 tablespoons olive oil
- 1 large red onion
chopped, about 1½ cups
- 4 garlic cloves
minced
- ⅓ cup minced chipotle peppers in adobo sauce
you'll need about 6 chilis
- 4 vine-ripened tomatoes
seeded and diced, about 1¼ pounds
- 3 scallions
thinly sliced
- 2 tablespoons honey
- 2½ cups cooked shredded chicken
white and/or dark meat
- 1 teaspoon salt
- ½ cup chopped cilantro
- 6 10-inch diameter flour tortillas
- 4 cups shredded sharp cheddar cheese
- Sour cream
for serving, optional
- Lime wedges
for serving, optional
Directions
- 1
In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes. Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.
- 2
Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle ⅔ cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a generous ½ cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.
- 3
Note: If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they’ll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 F degree oven to heat them up, but they won’t be as crisp and gooey as they are fresh. The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.
- 4
Note: The nutritional information does not include the optional ingredients.
- 5
Freezer-Friendly Instructions: The cooked quesadillas can be frozen for up to 3 months. After defrosting in the refrigerator, reheat them, wrapped in foil, in a 325°F oven until hot, 20 – 30 minutes.
Chipotle Chicken Quesadillas
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a quesadilla that truly stands out from the crowd? These Chipotle Chicken Quesadillas deliver an unforgettable experience, marrying smoky heat with an abundance of gooey, melted cheddar and tender shredded chicken for a satisfying meal.
What truly elevates these quesadillas is the rich, homemade chipotle-tomato sauce. Infused with fragrant garlic, sweet honey, and vibrant vine-ripened tomatoes, it coats the shredded chicken, ensuring every bite is packed with complex, deep flavors and a delightful, smoky kick from the chipotle peppers in adobo.
Prepare for a sensory feast as you bite into a golden, perfectly crisp flour tortilla. Inside, you'll find a generous filling of sharp cheddar cheese, delightfully melted and stretchy, embracing the succulent chicken. The smoky notes from the chipotle are beautifully balanced by the natural sweetness of the honey and the fresh, bright acidity of the tomatoes and scallions. The addition of fresh cilantro brightens the entire dish, creating a harmonious blend of flavors and textures.
Easily adapt these delicious quesadillas to your preferences. If you're looking to adjust the heat, you can scale back on the minced chipotle peppers in adobo sauce. While sharp cheddar cheese provides a robust flavor, feel free to experiment with Monterey Jack or a Mexican blend for a different cheesy experience. For a vegetarian twist, consider replacing the shredded chicken with black beans or roasted vegetables.
These hearty and flavorful quesadillas are ideal for a casual weeknight dinner, a lively gathering, or game day. Serve them hot with cool sour cream and a squeeze of fresh lime wedges to beautifully complement the rich, smoky flavors.