Description
Cheesy Chipotle Adobo Chicken Quesadillas combine smoky chipotle heat with savory adobo-marinated chicken and gooey melted cheese, all wrapped in a crispy tortilla. This flavorful and easy-to-make recipe is perfect for quick dinners, snacks, or casual gatherings, delivering a bold and satisfying Mexican-inspired meal with a perfect balance of spice, creaminess, and crunch.
Ingredients
Units
Scale
Chicken marinade
- 1 lb chicken breast or thighs, boneless and skinless
- 2–3 chipotle peppers in adobo sauce, finely chopped or pureed
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Quesadilla filling
- 1 cup shredded cheese blend (sharp cheddar and Monterey Jack)
- 1/4 cup fresh cilantro, chopped
For cooking
- 4 large flour tortillas
- 2 tbsp olive oil or butter, for cooking
- Salt and pepper, to taste
Instructions
- Prepare and Marinate the Chicken: Finely chop or puree chipotle peppers in adobo sauce with garlic, lime juice, salt, and pepper. Coat the chicken pieces evenly with this smoky marinade and let it rest for at least 15 minutes to deepen the flavor.
- Cook the Chicken: Heat a skillet over medium heat with a little olive oil. Cook the marinated chicken until fully cooked and slightly caramelized, about 6-8 minutes per side depending on thickness. Let the chicken rest, then shred or chop it into bite-sized pieces.
- Assemble the Quesadillas: Lay a tortilla flat and sprinkle a generous layer of the cheese blend on half of it. Add a layer of shredded chicken, a sprinkle of fresh cilantro, and then more cheese on top for extra meltiness. Fold the tortilla over to form a half-moon shape.
- Cook the Quesadillas: In a clean skillet over medium heat, melt some butter or drizzle olive oil. Place the folded quesadilla in the pan and cook until the tortilla is golden and crispy, about 3-4 minutes per side, ensuring the cheese melts fully inside.
- Slice and Serve: Remove the quesadilla from the skillet and let it rest for a minute before slicing into wedges. This resting helps the cheesy layers settle and prevents them from running out.
Notes
- Marinate the chicken longer (up to 4 hours or overnight) for deeper flavor.
- Don’t overload the quesadilla filling to prevent it from breaking apart.
- Use medium heat to avoid burning the tortilla before the cheese melts.
- Allow cooked quesadillas to rest for a minute before slicing to firm the cheese slightly.
- Using a cast iron pan can help achieve a perfectly crispy crust with even heat distribution.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg