Chipotle Chicken Quesadillas

These Cheesy Chipotle Chicken Quesadillas are the epitome of comfort food! Full of gooey cheese, a bit of spice, and tender chicken, they’re a fantastic snack or meal!

Great for game day, this Easy Chicken Quesadilla Recipe can be added to a tray with chips, salsa, and guacamole. It’s perfect sustenance for those who don’t want to miss a single play!

Why You Must Make

• Using leftover chicken, these cheesy chipotle chicken quesadillas can be whipped up in minutes!
• I don’t know why quesadillas are off my meal rotation radar. Gobbled up by the family, and I didn’t even break a sweat in the kitchen!
• Super easy, highly adaptable to what’s in your refrigerator, and always a hit. Who doesn’t love biting into gooey cheese??? 

Recipe Tips

• There are no rules here for making chicken and cheese quesadillas.
• I used Monterey jack cheese, but cheddar would be just as delicious!
• Leftover chicken from the night before can be shredded or you can roast a couple of chicken breasts in the morning, then shred them at dinner time. Rotisserie chicken is one of the easiest options.
• In the summer, grill an extra ear of corn for a nice smoky addition to the veggie mix.
• If you don’t want to buy a can of chipotles in adobo sauce for just the one or two called for in this recipe, substitute fresh or even pickled jalapenos.
• Don’t want heat? A sprinkle of cumin and/or chili powder will provide some Tex-Mex flavors without being overly spicy!
• Making these on a grill pan or panini makergives fun grill marks, but these are just as delicious cooked in an old fashioned skillet.
• Quesadillas, especially cheesy chipotle chicken quesadillas, make a super easy, adaptable weeknight meal, lunch, or game-day appetizer!

Ingredient Notes

• Kitchen Staples –  Olive Oil
• Red Bell Pepper – Half, seeded and ribs removed, diced.
• White Onion – Half, diced
• Garlic Clove – Minced
• Sliced Black Olives
• Roasted Fresh Corn – Roast on a grill pan. May use defrosted, frozen corn.
• Chicken Breasts – Cooked and shredded (you can use rotisserie chicken)
• Flour Tortillas – May use whole wheat or corn tortillas as well.
• Chipotle Pepper in Adobo Sauce – Minced (or use a small minced fresh jalapeno)
• Monterey Jack Cheese – Shredded (may substitute sharp or mild Cheddar)
• Fresh Cilantro – Minced, to taste

Frequently Asked Questions

You May Also Like

• Spicy Pork Quesadillas 
• Spinach Dip Quesadillas
• Brie BLT for an easy delicious twist on the classic sandwich!
• Spinach and Artichoke Chicken Quesadillas from Big Bear’s Wife
• Jalapeno Popper Quesadillas from Real Housemoms
• Shrimp Quesadillas from The Little Kitchen
• Plus more Easy Main Dish Recipes!

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The Recipe:

Cheesy Chipotle Chicken Quesadilla

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4

An easy dinner recipe with tortillas, cheese, chipotles and chicken!

Ingredients

• 2 teaspoons olive oil
• ½ red bell pepper, diced
• ½ medium white onion, diced
• 1 clove garlic, minced
• ¼ cup sliced black olives
• ¼-½ cup roasted corn (I cook kernels in a grill pan)
• 2 large chicken breasts, cooked and shredded (you can use rotisserie chicken, but may need to supplement with dark meat)
• 8 flour tortillas
• 1 chipotle pepper in adobo sauce, minced (or use a small minced fresh jalapeno)
• 12 ounces Monterey jack cheese, shredded
• Fresh cilantro, minced, to taste

Instructions

1. Add olive oil to a saute pan and turn heat to medium. Add red bell pepper and onion and cook until onion is translucent.
2. Add garlic and cook for another minute. Remove from heat and add to a mixing bowl. 
3. Add olives, corn, and shredded chicken. Toss to combine.
4. Place one tortilla on the saute pan, and top with a quarter of the vegetable and chicken mixture, some of the minced chipotle, and a quarter of the cheese. Sprinkle with cilantro if desired.
5. Top with the second tortilla and cook over medium heat until the cheese starts to melt. Carefully flip and cook until the filling is hot and the tortilla is browned.
6. Cut into quarters to serve. Pass with with sour cream, salsa, or guacamole if desired.

Notes

Adjust the amount of chipotle peppers to your palate.

May use cheddar cheese instead of Monterey Jack.

Recommended Products

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• 
  Santoku Knife
• 
  OXO Cutting Board
• 
  Nonstick Saute Pan with Lid

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 848Total Fat: 47gSaturated Fat: 21gTrans Fat: 0gCholesterol: 145mgSodium: 1365mgCarbohydrates: 55gFiber: 4gSugar: 5gProtein: 52g

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