Chipotle Chicken Quesadillas

Total Time
45mins
Prep 30 mins
Cook 15 mins

Found in Organic Style magazine. Sounds yummy!

Ingredients Nutrition

Directions

  1. Heat 1 tbsp oil in large, heavy skillet over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Add garlic and stir-fry 1 minute. Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel.
  2. Chope chipotle chile; place in a small bowl with adobo sauce and mash with fork. Add to onion mixture in bowl; add chicken and toss. Season to taste with salt and pepper.
  3. Place a tortilla on a cutting board and spread with 1 cup chicken mixture. Top with 1/2 cup cheese and another tortilla. Repeat with remaining ingredients.
  4. With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking. Cook quesadillas one at a time, turning over once, until cheese is melted, 4-5 minutes total.
  5. Transfer with spatula to cutting board; cover with aluminum to keep warm. Cut the quesadillas into quarters - serve with your choice of accompaniments (source cream, salsa, etc).
Most Helpful

5 5

Delicious! I was looking for something Mexican tonight and found these and I'm glad I did. We really enjoyed them. Next time I'll probably try another reviewers method of folding the tortillas instead of layering since I'm not very good at flipping them. The combo of flavours was great, thanks for posting.

5 5

These were delicious, however next time I will use small flour tortillas. The large ones were very difficult to handle. I will also use more cheese because my top and bottom tortillas did not stick well together.

5 5

Made these last night for dinner, and we really enjoyed them. I used poblano pepper in place of the hotties - we're heat wimps here - and it worked fine. Still too hot for my sensitive kid's tongue, but she picked out the chiplote bits. Thanks!