Chipotle Chicken Quesadillas

5 from 1 vote

Chipotle Chicken Quesadillas

Smoky and a little fiery, these easy, cheesy Chipotle Chicken Quesadillas make a boldly delicious dinner – which can be shortcut with a prepared Rotisserie chicken.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Mexican

Servings: quesadillas

Calories: 852kcal

Author: Christina Koncker

Equipment

Griddle pan

Ingredients

2 tablespoons extra virgin olive oil or vegetable oil
½ yellow onion sliced
2 cloves garlic minced
1 ½ cups shredded chicken loosely packed
2-3 chipotle en adobo peppers ground into a paste in food processor
1 teaspoon lime juice freshly squeezed
2 large flour tortillas burrito sized
2 cups shredded chihuahua cheese

Instructions

Heat pan to medium heat and add olive or vegetable oil. Once oil shimmers with heat, add sliced onion and cook for 3-4 minutes, stirring occasionally.
2 tablespoons extra virgin olive oil , ½ yellow onion
Add minced garlic and cook for 60 seconds, stirring the entire time.
2 cloves garlic
Add shredded chicken, ground chipotle en adobo peppers, and lime juice. Stir until well combined. Cook 2-3 minutes until heated through. The chicken should be on the “dry” side and not saucy, which is what you want. Remove from heat and set aside.
1 ½ cups shredded chicken, 2-3 chipotle en adobo peppers, 1 teaspoon lime juice
Pre-heat your cast iron griddle pan to medium-low heat. Add a small amount of oil evenly, wiping off any excess with a paper towel.
Lay a tortilla on a flat surface and sprinkle half with ½ cup shredded cheese. Top with one ¾ cup adobo chicken mixture. Finish by sprinkling with another ½ cup shredded cheese.
2 large flour tortillas, 2 cups shredded chihuahua cheese
Fold the naked half of the tortilla over the top of the side with fillings. Repeat the step above with the second quesadilla.
Add quesadillas to the griddle pan and cook for 4-6 minutes. Check the underside of the quesadilla before flipping, it should be crispy and toasted looking.
After flipping, continue cooking for another 4-6 minutes. You want the other side of the tortilla to also get firm and crisp to the touch.
Remove from heat and cut into four slices. Serve with sour cream, salsa or dipping sauce of your choice.

Notes

*Nutrition information is approximate and was calculated using an online nutrition calculator.

Tip 1. Shred or chop your chicken into similar sized pieces for even distribution of chicken throughout your quesadilla.
Tip 2. Layer cheese, then filling, then more cheese as this will help the quesadilla stick together.
Tip 3. Use just a little oil or butter to help crisp up the tortilla exterior.

Nutrition