Chipotle Chicken Quesadillas


To me, these are the ultimate quesadillas: warm and crisp flour tortillas filled with gooey melted cheddar, shredded chicken and a smoky chipotle-tomato sauce. I’ll be honest, they take some time to make, at least as far as quesadillas go (about 45 minutes start to finish), but they’re a complete meal and so full of flavor. The recipe is adapted from the website of Curtis Stone, one of my favorite chefs and cookbook authors. You will love it!


What gives these quesadillas such distinctive flavor is the canned chipotle peppers in adobo sauce. They’re small peppers (usually red jalapeños) that have been dried and smoked, and they come in a spicy, smoky tomato sauce. You can find them in the Latin section of most supermarkets. The recipe calls for six peppers, seeds and all. I know that might seem like a lot, but the quesadillas aren’t all that spicy. However, if you’re making them for young children you might want to cut back a bit.


Minced chipotle peppers in adobo

Begin by cooking the red onions and garlic in olive oil.


Add the diced tomatoes and minced chipotle peppers.


And cook until the liquid is gone and the mixture is thickened.


Stir in the shredded chicken, salt, honey, green onions and cilantro. Keep the filling warm while you prepare the quesadillas. (Note: the chicken mixture can be made up to two days ahead of time.)


Heat a flour tortilla on a griddle or in a sauté pan. Cover the entire tortilla with cheese and spread the filling over one side.


When the cheese is mostly melted, fold the tortilla over the filling into a half-moon shape.


Cook until crisp and golden, a few minutes per side. Repeat with the remaining tortillas. Serve immediately with sour cream and lime wedges, if desired.


To see the original recipe by Curtis Stone, click here. I altered the recipe primarily by increasing the ratio of chipotle-tomato sauce to chicken (for more intense flavor), increasing the honey (to add a bit more sweetness), omitting the avocado (I thought it was unnecessary and muted the other flavors), and decreasing the amount of cheese and filling in each quesadilla (to make them easier to eat).

Chipotle Chicken Quesadillas

Print Recipe
Servings: 6
Total Time: 45 Minutes


  • 3 tablespoons olive oil
  • 1 large red onion, chopped (about 1-1/2 cups)
  • 4 garlic cloves, minced
  • 1/3 cup minced chipotle peppers in adobo sauce (you'll need about 6 chilis)
  • 4 vine-ripened tomatoes (about 1-1/4 pounds), seeded and diced
  • 3 scallions, thinly sliced
  • 2 tablespoons honey
  • 2-1/2 cups cooked shredded chicken (white and/or dark meat)
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro
  • 6 10-inch diameter flour tortillas
  • 4 cups shredded sharp cheddar cheese
  • Sour cream, for serving (optional)
  • Lime wedges, for serving (optional)


  1. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes. Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.
  2. Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle 2/3 cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a heaping 1/2 cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.
  3. Notes: If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they’ll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 degree oven to heat them up, but they won’t be as crisp and gooey as they are fresh. The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.
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  • Kim

    I live in the Southwest and I’m always looking for new recipes like this. I’m really glad that I can pick up a roasted chicken from my grocer for this recipe, and that most of these ingredients are already in my kitchen. This shall be tonight’s dinner! Thank you.

  • Judy

    Wonder if this could be made as a stacked pie?

    • Jenn

      Hi Judy, I think it would work well. Please let me know how it turns out if you try it.

  • Jamie

    I tried this today. I liked the amount of heat and the rich taste. It was a hit at home. Thank you!

  • Beth Tyler

    Just finished devouring this meal! Very easy prep, though lots of chopping. Next time I will do the prep hours or a day inadvance. The flavor was WONDERFUL. It was a tad spicier than we like, but so , so good. I will cut back on the peppers next time.
    Very good, great instructions and supporting pics. This will go in our rotation of favorite meals!
    Next time, it would be more helpful if you repeated the quantity of the items within the instructions. I followed along on my iPad and spent a lot of time scrolling down to the quantity and then back to the instructions.

  • Taruna

    I made it & yet again it was a hit , just like the the other recipes I had made from your blog. Keep up the good work .

  • Kim

    I made this recipe for a second time this weekend with shredded pork. I think it may have been better than the chicken! We added black beans and corn to some and they came out great.

    • Jenn

      Great idea, Kim. I look forward to trying it!

  • Liz

    Love the clearcut directions on constructing a great looking quesadilla – something I had attempted, but not figured out. Mine looked great, but more importantly, tasted delicious. Much better than what you get at most restaurants. Will definitely make them again. Thank you, Jenn!

  • Charlene

    What kind of cheese did you use here, thanks.

    • Jenn

      Hi Charlene, I used sharp cheddar.

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