Chipotle Chicken Quesadillas
7
People talking
Found in Organic Style magazine. Sounds yummy!
- Ready In:
- 45mins
- Serves:
- Units:
Nutrition Information
7
People talking
ingredients
- 1 -2 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 1 serrano peppers or 1 jalapeno pepper, seeded and chopped
- 2 large garlic cloves, chopped
- kosher salt
- fresh ground black pepper
- 1 canned chipotle chile in adobo, plus 2 tsp of the sauce
- 3 1⁄2 cups shredded cooked chicken
- 8 large flour tortillas
- 2 2 cups queso blanco or 2 cups crumbled goat cheese
directions
- 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.
- 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.
- 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.
- 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.
- 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).
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
Simple and tasty! I omitted the jalapeño and used more cheese and small tortillas.
-
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.
-
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!
-
YUM! I needed more adobo sauce than recommended to get all the chicken moist, and it wasn't too hot for me. Delicious. I pureed the rest of the can of chipotles in adobo and popped them in the freezer as recommended. Thanks for the tip! -
These were awesome! It was like having an appetizer treat for supper. I was sure that they wouldn't be enough to fill our 3 person family up, but it was! I didn't even need a side, although I made the spanish rice just in case.
see 4 more
