Chipotle Chicken Quesadillas

5 stars based on 15 votes

Chipotle-Chicken-Quesadillas

Crisp flour tortillas filled with gooey melted cheddar, shredded chicken and a smoky chipotle-tomato sauce — these are the ultimate quesadillas. The recipe is adapted from the website of Curtis Stone, one of my favorite chefs and cookbook authors. I think you will love it!

ingredients

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-in-adobo

Minced chipotle peppers in adobo

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

sautéing-red-onions

Add the diced tomatoes and minced chipotle peppers.

sauteing-tomatoes-and-chipotle-peppers

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

cooked-tomato-mixture

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.)

adding-chicken-honey-scallions-and-cilantro

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.

making-quesadilla

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

folded-quesadilla

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.

Chipotle-Chicken-Quesadillas

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

Servings: 6
Total Time: 45 Minutes

Ingredients

  • 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)

Instructions

  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.

Reviews & Comments

  • 5 stars

    I made these tonight, and myself and my husband loved them! Our 9yr old said they were good, and she is picky. I’m looking forward to trying more of your recipes!

    - Kristen on October 27, 2014 Reply
  • 5 stars

    Living in Arizona I eat a lot of mexican food and these Quesadillas were delicious and easy to make.

    - DonnaA on August 3, 2014 Reply
  • 5 stars

    Yet another wonderful recipe from this site! I now love cooking with chipotle thanks to Jenn! Any suggestions for how to make a vegetarian version?

    - Blair on July 24, 2014 Reply
    • Hi Blair, So glad you enjoyed the quesadillas. For a vegetarian version, you could try replacing the chicken with black beans. Please let me know how it turns out :)

      - Jenn on July 25, 2014 Reply
  • 5 stars

    We made this last weekend when entertaining some old friends (we made it along with the Black Bean & Corn Salad with Chipotle-Honey Vinaigrette!) and while it was a little more time consuming than I expected ~ the results were well worth it: everything was divine and devoured!

    Aside: I think the addition of HONEY in both of these recipes is a stroke of genius!

    - Jesselyn Andersyn on July 23, 2014 Reply
  • 5 stars

    We love this! And we are not typically fans of heat. But the smoky heat and well balanced flavors were really yummy and with a relatively quick prep and cook time I was happy. The bonus was, with a couple of slight mods (increasing chicken/tomatoes and decreasing filling size slightly) this made 9 quesadillas resulting in 3 meals for me and my daughters – talk about budget pleasing!

    We added more chicken (3/4 C), more tomatoes (2 more) and more cilantro because I wanted to stretch it … sides of rice and beans along with some sour cream and home made limeade made it the perfect meal!

    - kirsten on July 23, 2014 Reply
  • 5 stars

    Love these quesadillas! The chiles in adobo have such great flavor! I wouldnt change anything with the recipe! We love the so much I pulled out my copy of the recipe to take with on vacation!! Thanks for all the great recipes.

    - Kelley on July 22, 2014 Reply
  • 5 stars

    First of many recipes I have tried from this site and another huge hit with my family. Great flavor, fast easy meal to prepare and even great leftovers. This is a recipe I go back to time and time again. You can’t miss with this step by step recipe. Great Tex -mex flavor and not to spicy.

    - Joanne Lee on July 21, 2014 Reply
  • 5 stars

    I made this for supper. Love it. Easy to make. Thanks for showing me how to fold over the tortilla so it looks nice too. I’m obsessed with your site. I’ve made several recipes over the past week and all are delicious.

    - Suzan on July 15, 2014 Reply
    • Thank you, Suzan! So glad you are enjoying the recipes :)

      - Jenn on July 16, 2014 Reply
  • 5 stars

    I love this recipe! I’m a working mom so the best part for me was that I could make the chicken mixture ahead of time which made it much easier to come home from work and get dinner on the table. The recipe called for vine-ripened tomatoes but they didn’t look very good so I substituted plum tomatoes. They were fine, but I would have preferred the juiciness of the other tomatoes…oh well, next time. I agree with the previous reviewer that the most time consuming part was shredding the chicken.

    - -Suzanne on July 15, 2014 Reply
  • 5 stars

    Perfect as is :) Loved these!

    - Sandy on July 8, 2014 Reply
  • 5 stars

    I like this recipe to use leftover roasted chicken. I find it is a little too spicy for my toddler kids but my husband loves it, as do I. The most time-consuming step is shredding the chicken but it’s otherwise a pretty simple dish to make.

    - Ponyo on July 6, 2014 Reply
  • 5 stars

    Delicious! The first time I tried this I made it with leftovers from the Peruvian-style roast chicken. I gotten so many compliments from this recipe, it’s my husband’s favorite quesadilla.

    - Mictian on July 4, 2014 Reply
  • 5 stars

    Huge hit with my family! Did not change a thing. Wonderful recipe!

    - Jo-Anne L. on June 26, 2014 Reply
  • 5 stars

    Your recipes are FABULOUS! They are a hit every time!
    So easy to follow with the pictures showing step by step. I am in love with your site!
    Thank you so much!
    Can’t wait to try this one! Did the baja fish with the chipotle, they were amazing!

    - Addie on June 19, 2014 Reply
    • So nice to read, Addie. Glad you are enjoying the recipes!

      - Jenn on June 19, 2014 Reply
  • 5 stars

    Made these last night for dinner and my son couldn’t stop raving about them. The chicken filling is even delicious on its own. Definitely going in the keeper file. Thank you for all the wonderful recipes!

    - Karen on June 5, 2014 Reply
  • Made this last night, my husband was drooling. We both loved it and it is also great for lunch the next day too. Great smokey flavour with a bit of heat. I will definitely be doing this again!

    - Rosaleen on May 29, 2014 Reply
  • What kind of cheese did you use here, thanks.

    - Charlene on March 2, 2014 Reply
    • Hi Charlene, I used sharp cheddar.

      - Jenn on March 2, 2014 Reply
  • 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!

    - Liz on February 14, 2014 Reply
  • 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.

    - Kim on February 10, 2014 Reply
    • Great idea, Kim. I look forward to trying it!

      - Jenn on February 10, 2014 Reply
  • 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 .
    Thanks

    - Taruna on February 10, 2014 Reply
  • 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.

    - Beth Tyler on February 7, 2014 Reply
  • I tried this today. I liked the amount of heat and the rich taste. It was a hit at home. Thank you!

    - Jamie on February 7, 2014 Reply
  • Wonder if this could be made as a stacked pie?

    - Judy on February 6, 2014 Reply
    • Hi Judy, I think it would work well. Please let me know how it turns out if you try it.

      - Jenn on February 6, 2014 Reply
  • 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.

    - Kim on February 6, 2014 Reply

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