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
Step 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.
Step 2
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.
Step 3
Stir in the scallions, honey, chicken, salt, and cilantro. Keep the filling warm.
Step 4
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.
Step 5
Flip the tortilla over, then sprinkle ⅔ cup of the cheese evenly over top, being careful to keep it off the pan.
Step 6
Spread a generous ½ cup of the chicken mixture over half of the tortilla.
Step 7
When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape.
Step 8
Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side.
Step 9
Repeat with the remaining tortillas.
Step 10
Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges.
Step 11
Serve with sour cream and lime wedges, if desired.
Step 12
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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.
