Chipotle Chicken Quesadillas
Total Time
45 Minutes
Prep Time
30 Minutes
Cook Time
15 Minutes
Rating
4.84 out of 5 stars
(208)
Ingredients
6 servings
- 3 tablespoons olive oil
- 1 large red onion, chopped (about 1½ cups)
- 4 garlic cloves, minced
- ⅓ cup minced chipotle peppers in adobo sauce (about 6 chilis)
- 4 vine-ripened tomatoes (about 1¼ pounds), seeded and diced
- 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)
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Preparation
Chef’s notes
If you have a large griddle, use that to make the quesadillas so you can make a few at a time.
Serve your quesadillas hot off the pan or griddle to prevent them from getting soggy. If they cool, reheat them in a 350°F oven.
The chicken mixture can be prepared up to two days in advance and stored in the refrigerator.
Leftover quesadillas can be frozen for up to three months. To serve, defrost them in the refrigerator and then reheat in a 350°F oven.