Chipotle Chicken Quesadillas

Chipotle Chicken Quesadillas created by _Pixie_

Found in Organic Style magazine. Sounds yummy!

Ready In:
45mins
Serves:
Units:

ingredients

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).
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@jovigirl
Contributor
@jovigirl
Contributor
"Found in Organic Style magazine. Sounds yummy!"

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. rosslare
    Simple and tasty! I omitted the jalapeño and used more cheese and small tortillas.
  2. Jazz Lover
    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.
  3. HEP MEP
    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!
  4. jtaddonio
    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!
  5. tinajoebob
    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.
Advertisement

Find More Recipes