Chipotle Chicken Quesadilla
Indulge in bold, smoky flavors with this Chipotle Chicken Quesadilla recipe—a true crowd-pleaser perfect for busy weeknights or casual get-togethers. Featuring tender, marinated chicken infused with the rich heat of chipotle peppers in adobo sauce, brightened by a splash of lime juice, and seasoned with aromatic spices like cumin and garlic powder, this dish captures the essence of Tex-Mex cuisine. Sandwiched between golden, butter-crisped flour tortillas, the juicy chicken is paired with gooey layers of shredded Mexican cheese blend, creating a melty, irresistible bite every time. Ready in just 35 minutes, these quesadillas are simple to make yet bursting with flavor. Top them with fresh cilantro for a vibrant touch and serve them with creamy sour cream and zesty salsa to complete the experience. Perfect for family dinners or game-day feasts, these quesadillas are bound to become a new favorite!
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Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breast
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 tablespoon Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Flour tortillas
- 2 cups Shredded Mexican cheese blend
- 2 tablespoons Butter
- 2 tablespoons Cilantro, chopped (optional)
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
Instructions
Begin by preparing the marinade for the chicken. In a small bowl, combine the chipotle peppers in adobo sauce, lime juice, olive oil, garlic powder, ground cumin, salt, and black pepper. Mix thoroughly to combine.
Place the chicken breast in a shallow dish and pour the marinade over it. Ensure the chicken is well-coated. Cover and let it marinate in the refrigerator for at least 15 minutes, or up to 2 hours for enhanced flavor.
Once the chicken has marinated, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook it for approximately 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let it rest for a few minutes before slicing it into thin strips.
To assemble each quesadilla, lay one flour tortilla on a clean surface. Sprinkle 1/2 cup of the shredded Mexican cheese blend evenly over the tortilla. Arrange a portion of the sliced chicken strips over the cheese, then sprinkle approximately 1 tablespoon of chopped cilantro if using. Top with another 1/2 cup of cheese, and cover with a second tortilla.
In a large skillet, melt 1 tablespoon of butter over medium heat. Carefully place the assembled quesadilla in the skillet. Cook for 3-4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted.
Repeat the process with the remaining tortillas and filling.
Once the quesadillas are cooked, transfer them to a cutting board. Use a sharp knife or pizza cutter to slice each quesadilla into quarters.
Serve the chipotle chicken quesadillas warm, with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
3367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.1 g | 312% | |
| Saturated Fat | 122.6 g | 613% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 6601 mg | 287% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 11.9 g | ||
| Protein | 193.9 g | 388% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 3914 mg | 301% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1541 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
