A tasty fusion of smoky, spicy and creamy—this chipotle chicken quesadilla delivers on all those fronts and more. A fresh, tangy salsa or a creamy guacamole can enhance the flavors of the quesadilla even more, while a crisp, green salad can provide a refreshing contrast. Want a heartier meal? Mexican rice or refried beans is a classic combo, too.
The star of the show is the chipotle in adobo sauce. This smoky, spicy sauce is a traditional Mexican condiment made from smoked dried jalapeños (chipotle) in a tangy, slightly sweet adobo sauce. The sauce is brushed on both sides of the tortilla, infusing it with a deep, robust flavor that serves as the foundation of the quesadilla. And you can control the heat by deciding how much chipotle you want to finely dice into the sauce.
Now, we use grilled chicken in this recipe, but other meats work well here, too. Try this recipe with ground beef or pulled pork. Or opt for no meat at all and add additional vegetables instead.
Like this recipe? You’ll love these too:
- Chipotle Grilled Cheese: You may never go back to Plain Jane grilled cheese again.
- Honey Chipotle Wings: That pairing of sweet and heat can’t be beat.
- Quesabirria Tacos With Sauce: A delicious show-stopper taco dish, perfect for sharing.
Chipotle Chicken Quesadillas
Ingredients
- 1 round tortilla slightly larger than the diameter of the pan
- 3 tablespoons chipotle adobo sauce finely dice some of the chipotle into the sauce for additional heat
- 1 tablespoon sour cream
- 1 grilled chicken thigh cut into small pieces/cubes
- 1/2 cup mozzarella cheese cubed. Herbed mozzarella works well.
- 3 tablespoons grated cheese Monterey jack or cheddar both work.
- 1/5 bell pepper chopped
- 1/6 onion chopped
- 1/4 chili pepper deseeded and chopped. Any chili pepper you prefer, jalapeño works well.
- 2 tablespoons canned corn
- Lemon, lime, and green onions optional, for serving
Instructions
- Grease a frying pan with olive oil. Brush one side of the tortilla with the chipotle adobo sauce and place the brushed side down in the pan. Brush the other side with the sauce. Turn on the heat and heat the tortilla until fragrant. Turn the tortilla over and brush with sour cream.
- Spread the grated cheese and herb cheese. Reduce the heat to low. Cover the skillet with a lid and cook until the cheese is melted.
- Place the filling on one half of the tortilla.
- Cover with the other half of the tortilla. Fry on both sides for one minute per side. Cut the quesadilla into triangles, sprinkle with scallion and garnish with lime and lemon.