Grilled Chipotle Chicken Quesadillas
Smoky, cheesy, and bursting with bold flavor, these Grilled Chipotle Chicken Quesadillas take a classic comfort food to the next level. Tender chicken breasts are marinated in a zesty mixture of chipotle peppers in adobo, lime juice, and warming spices, then grilled to perfection for a subtle char and juicy finish. Layered with a medley of melted Mexican blend cheese, crisp red bell peppers, fresh green onions, and optional cilantro, these quesadillas are pan-seared until golden and irresistibly crispy. Perfect as a quick dinner or game-day appetizer, they’re ready in just 35 minutes and served with creamy sour cream and tangy salsa for dipping. With their smoky chipotle kick and satisfying crunch, these quesadillas are guaranteed to be a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 4 pieces Flour tortillas
- 2 cups Shredded Mexican blend cheese
- 1 piece Red bell pepper, diced
- 3 stalks Green onions, chopped
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
Instructions
In a medium bowl, mix together the chipotle peppers, lime juice, garlic powder, ground cumin, salt, and black pepper to create a marinade.
Place the chicken breasts in the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes; for best results, refrigerate for 1-2 hours.
Heat a grill or grill pan over medium-high heat. Brush with olive oil to prevent sticking.
Grill the chicken breasts for 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest for 5 minutes before slicing into thin strips.
Lay a tortilla on a clean, flat surface. Sprinkle 1/2 cup of shredded cheese over one half of the tortilla.
Top the cheese with sliced chicken, diced red bell pepper, chopped green onions, and cilantro if using. Sprinkle another 1/2 cup of cheese on top, then fold the tortilla in half over the filling.
Heat a large skillet or griddle over medium heat. Brush lightly with olive oil and place the folded quesadilla in the pan. Cook for 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted.
Repeat with the remaining tortillas and filling ingredients.
Cut each quesadilla into wedges and serve hot with sour cream and salsa on the side.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 6135 mg | 267% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 18.1 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2151 mg | 165% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1318 mg | 28% | |
*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.
