Chipotle Chicken Quesadillas
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These quesadillas are filled with gooey melted cheddar, shredded chicken and a smoky chipotle-tomato sauce.
Crisp flour tortillas stuffed with gooey melted cheddar and tender shredded chicken, all smothered in a sweet, smoky, and savory chipotle sauce—these could easily claim the title of the world’s best quesadillas! Think of them a gourmet twist on my classic chicken quesadillas—I’m a fan of those too, particularly for kids, but these are truly in their own league. The recipe is adapted from Curtis Stone, one of my favorite chefs and cookbook authors.
“Sweet Lord these were amazing!”
What You’ll Need To Make Chipotle Chicken Quesadillas
- Red onion, garlic, and scallions: These aromatics form the flavor base, adding depth and a slight sweetness to counter the heat of the peppers.
- Chipotle peppers in adobo sauce: Provide a smoky, spicy flavor that is the signature of these quesadillas. They add heat and a rich, complex taste. See the FAQs to learn more about these peppers.
- Tomatoes: Offer a fresh, acidic, and slightly sweet component that balances the smokiness of the chipotle peppers and also adds moisture to the sauce.
- Honey: Adds sweetness to balance the heat from the chipotle peppers and the acidity of the tomatoes.
- Cooked shredded chicken: Serves as the protein base; you can use leftover or rotisserie chicken and either white or dark meat based on your preference.
- Cilantro: Brings a fresh, herbal element that brightens the dish and pairs well with the other flavors.
- Flour tortillas: Act as the casing for the quesadillas, holding all the ingredients together. They crisp up when cooked, adding a satisfying texture.
- Shredded sharp cheddar cheese: Melts into the quesadillas, adding a rich, creamy texture and a tangy flavor that complements the spicy and smoky elements.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by cooking the red onions and garlic in olive oil.
Add the diced tomatoes and minced chipotle peppers.
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.
Frequently Asked Questions
Canned chipotle peppers in adobo sauce are typically small peppers, often red jalapeños, that have been dried, smoked, and then preserved in a spicy, smoky tomato sauce. You can usually find them in the Latin section of most supermarkets. If you’re looking for more ways to use them, try my chipotle honey vinaigrette and black bean and corn salad.
This recipe uses six peppers, including the seeds, which might sound like a lot, but it doesn’t make the quesadillas overly spicy. However, if you are sensitive to heat or making these quesadillas for kids, you might want to use fewer peppers.
For the crispiest texture, quesadillas should be assembled and cooked just before serving. However, the chicken mixture can be prepared up to two days in advance, cooled, covered, and stored in the refrigerator.
Yes, the cooked quesadillas can be frozen for up to three months. To serve, defrost them in the refrigerator and then reheat, wrapped in foil, in an oven preheated to 350°F (175°C) until hot, which should take 15 to 20 minutes.
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Chipotle Chicken Quesadillas
These quesadillas are filled with gooey melted cheddar, shredded chicken and a smoky chipotle-tomato sauce.
Ingredients
- 3 tablespoons olive oil
- 1 large red onion, chopped (about 1½ cups)
- 4 garlic cloves, minced
- ⅓ cup minced chipotle peppers in adobo sauce (you'll need about 6 chilis)
- 4 vine-ripened tomatoes (about 1¼ pounds), seeded and diced
- 3 scallions, thinly sliced
- 2 tablespoons honey
- 2½ cups cooked shredded chicken (white and/or dark meat)
- 1 teaspoon salt
- ½ 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
- 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.
- 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 ⅔ cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a generous ½ 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.
- Note: 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°F degree oven to heat them up, but they won’t be as crisp and gooey as they are fresh.
- Note: The nutritional information does not include the optional ingredients.
- Make-Ahead/Freezing Instructions: For the crispiest texture, the quesadillas should be assembled and cooked just before serving. However, the chicken mixture can be prepared up to two days in advance, cooled, covered, and stored in the refrigerator. Leftover quesadillas can be frozen for up to three months. To serve, defrost them in the refrigerator and then reheat, wrapped in foil, in an oven preheated to 350°F (175°C) until hot, which should take 15 to 20 minutes.
Nutrition Information
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- Serving size: 1 quesadilla
- Calories: 694
- Fat: 45 g
- Saturated fat: 19 g
- Carbohydrates: 39 g
- Sugar: 11 g
- Fiber: 3 g
- Protein: 34 g
- Sodium: 1383 mg
- Cholesterol: 121 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jen, I think this would have been really good except it was too hot for my taste. I used 3 smallish peppers and was surprised at the amount of heat. Is there another way I could still use the filling other than a soup? (I just made taco soup that’s in my freezer) Do you think using it in a burrito with sour cream, beans and rice would take it down a bit? Or perhaps incorporating it into cheese enchiladas (I’ve never made them before-so not sure how I’d do that) Any advice would be great. I do want to try this again, the sauce was wonderfully fragrant while simmering; perhaps one pepper with the seeds scraped out? Thank you 🙂
Sorry you found these to be a bit too spicy! Either of those options would work. I like the idea of the burrito as the sour cream in there will help to temper some of the heat.
These are AMAZING! The sauce and chicken is incredible, I can’t wait to make again.
So simple and so good! This may now be my favourite way to use up leftover chicken. The flavour combo of honey and chipotle was GENIUS. The one substitution I made was to use a can of Rotel tomatoes, because I never have fresh tomatoes on hand.
Yet another winner by Jenn! Thank you.
Made it today and it was delicious!! A little on the spicy side so definitely reduce the amount of peppers for kids or if you don’t like spice.
I made this recipe tonight after you posted it on Instagram a few days ago. I happened to have everything on hand. It was delicious! The bit of honey really added a nice touch. Thanks for another great recipe!
Are these able to be made and then frozen?
Yes, they can be. See the bottom of the recipe for freezer-friendly instructions. Hope you enjoy! 🙂
Hi Jenn
I think that you’re among the very best bloggers out there – on par with Cooks illustrated and Serious Eats. I know that you need to make a living. All that said, can you do something about that HORRIBLE pop-up ad for seniors flu shots? I was looking at one of your posts and the ad came up twice! Totally blocked my screen both times. I was so aggravated that I gave up on my recipe search – holy cow! It just came up again! While I am writing this! PLEASE Jenn – you’re better than this!
Hi Heather, thanks for your very honest comments. I’m sorry the ads have been really intrusive! I know how frustrating it is. Couple questions:
-What type of device are you using? If it’s an iPad, the ads can move around depending on how you’re holding it.
-If you’re using a computer, do you have it in full-screen mode? If not, depending upon how narrow the page is displayed, if the ads don’t have room to be alongside the content, they will display on top of it. This will resolve itself with the full-screen view.
I do use an outside company to run the ads, and I have to constantly monitor to make sure that the site doesn’t get too ad-heavy. I wish I didn’t have to have any ads at all…it’s a balance between user experience and the high cost of running a site. Thank’s again for the feedback.
Have made this several times now and it’s delicious! Made it once exactly as recipe stated and a few other times with some short cuts (can of no-salt petite diced tomatoes, Adobe sauce instead of peppers, and cilantro paste found in produce section instead of freshly chopped cilantro). Definitely tasted better following the exact recipe but was still tasty with the short cuts, and they helped me squeeze this recipe into rotation on busy weeknights. Love this! Thank you for all the great recipes, everything I’ve made from your site is truly delicious.
Made these delicious quesadillas a second time…..on my George Foreman grill. I brushed the tortillas on one side with oil, added the filling, folded it over and put on the grill (open end facing upwards) and grilled for 5-6 minutes. Came out perfect, with nice grill marks. Just cut into wedges with a pizza cutter. I can do several of these in short order, for inclusion in a larger Mexican buffet.
Made this tonight. So, so good. It is spicy but we like spicy so it was perfect for us. If you garnish with sour cream that calms the heat. Dairy cuts the heat of hot spice which is why it’s always served with cuisines that are spicy. Yogurt with Indian and Thai food; sour cream with Mexican for example. I used plain Greek yogurt because that’s what I had and it was delicious, and effective! You can also just cut the amount of chipotle peppers by a third or even half. It will definitely be a regular. I braised two chicken breasts and then shredded them instead of buying a whole chicken. I also added some fresh spinach to each. Couldn’t taste it very much. I just wanted the extra greens and had some I needed to use up.
What a great way to use up leftover Thanksgiving turkey (we celebrated early)! I loved it! I added mushrooms and used a tube of chipotle paste, just squirting enough for everything to be lightly coated.
Jenn, thanks for sharing this amazing recipe – my family can’t get enough of it! We’ve had it so often that we’re starting to wonder if we can make variations of it. If we replace the chicken by ground beef, are there any alterations to make to the recipe in your opinion? Thank you!
Hi Maria, so glad these are a hit with your family! Yes, I think ground beef would work here; just make sure to season the beef with salt and pepper while browning it. I’d love to hear how they turn out if you try them with beef!
I made this and substituted the chicken with veggies to accommodate a luncheon guest.
Had to print out 4 copies for the guests before they left. What more could I say to top a review like that???
I’m very surprised that so many people loved this recipe. I followed it exactly, and these turned out to be ridiculously spicy hot. I only ate one because I was so hungry. I do not recommend this recipe with so many peppers.
Made this today. Reading the reviews, I did use less of the peppers – I had some in the freezer so I guessed but know I put in less than a 1/4 of a cup. I liked the spiciness. Loads of leftovers (only had 8 inch tortilla’s and used 3), but plan on making a soup. Should be great, thanks 🙂
I love quesadillas, and this will be on our dinner table this weekend. The way you have broken down the prep steps makes it look much easier than I would have imagined. Occasionally I buy pre-made mushroom quesadillas from a local grocery store. Do you have any suggestions regarding seasoning and/or preparation for that variation?
Btw, I have no problem rating this before I actually make it. I think I have tried all of your Mexican recipes, and you totally get the flavor profiles. And I love Curtis Stone as well. Thanks!
Hi Paulaine, I’d use onions, garlic, wild mushrooms, and cheese and season with cumin and smoked paprika. Hope that helps!
I see that this is freezer friendly. From your and others experience, does this taste as good as freshly made? So if I make ahead, I let the quesadilla cool and then wrap in aluminum foil?
Hi Palma, These will always be best fresh, but if you have leftovers it makes sense to freeze (and yes, let cool and then wrap). Hope that helps!
Thanks so very much! I made the mixture last night. Wonderful. Cannot wait for tonight’s meal🥰
The chilies make it spicy. Too spicy for my liking. I wouldn’t recommend.
My family doesn’t like spicy food unfortunately. What can I use as a substitute for the chipotle?
Hi Gloria, Unfortunately, there’s no way to avoid the heat with the chipotle peppers, and I can’t think of a good substitute as they are an integral part of the recipe. So sorry!
When you’re looking for that same smoky flavor without the heat, try a little tomato paste and smoked paprika in place of the peppers. Not quite the same flavor profile but still delicious.
This is the best chicken quesadilla I have ever eaten (home recipe or restaurant). My entire family loved it. We didn’t mind the heat from the canned chipotle peppers in adobo sauce and it almost seemed to disappear as we continued to eat. OMG such good flavors. Thanks for this!
These were so yummy! I used half canned chicken and half canned jackfruit (because that’s what I had on hand) and the flavors were still fantastic! I thought the adobo sauce would be too spicy at first but it cooked down nicely and combined perfectly with the other flavors. After a few bites my family asked when we could have it again. Thank you for another delicious recipe!
Is there something to use instead of the chicken? We love the chicken version of this, however I wanted to make this for friends (and one is vegetarian).
Hi Karleen, For a vegetarian version, you could replace the chicken with black beans. I’d love to hear how it turns out if you try it this way!
My whole family love this! Excellent recipe!
This was so awesome made exactly as stated definitely on my list of meals to cook. Like the fact I made the filling in the morning so after working in the yard all day it was a quick fix for dinner.
This is easy and full of flavor. I’ve added this recipe to my regular weeknight rotation. As a personal preference, I use chipotle sauce–I find I can better control the heat. To make stove-to-table even faster, I cook the chicken mixture, then load it onto tostada shell (either purchased or homemade), add cheese, and broil. You can make 6 at a time on a cookie sheet, which works for our family of 4.
These quesadillas are delicious! Thanks again for another wonderful recipe. ☺️
This is my family’s favorite quesadilla recipe, especially my husband’s. We have made these many a times. We love the smoky flavor and the heat you get from the adobo peppers and the freshness from the cilantro. Thank you Jen! You always hit it out of the park and make any inexperienced cook look like a pro.
can i use leftover turkey instead of chicken?
Sure!
Made these tonight and simply amazing! I skipped the honey and used more of the peppers in adobo! Also, switched up the cheeses. My husband thought they were excellent! Thank you. I haven’t had any issues with any of your recipes!
-Vicky!
I really loved the recipe except it was too spicy. We could not finish our meal because it was so hot. Is there a way to salvage this now that the peppers are already in there? Could I make this into a soup and if so how much water or broth should I add? Thank you!
Hi Val, Sorry to hear you found these to be too spicy! Did you use more than 1/3 cup minced chipotle peppers in adobo sauce? Assuming you’re referring to just the filling and not the assembled quesadillas, sure, I think you could dilute this with broth or a combination of broth and water and make a soup.
I had the same issue. Those chipotle peppers are VERY spicy. Couldn’t eat them, and we aren’t really wimps about spicy food. These we just too intense.
I made these last night, and had the leftovers today. Honestly, they’re better than any quesadilla I’ve had in a restaurant. My family raved like crazy, and didn’t think they were too spicy at all. The flavors are amazing! I suppose if you don’t like spicy you could just cut back on the peppers, but you really need the adobo flavor. Jenn, I also made the buffalo chicken skewers from your book, and those are really good too! Thank you, Jenn (and Curtis) !!
Hi Jenn, I am making these for dinner tonight. Do you think I could freeze just the chicken mixture or is it better if I freeze it as the entire quesadilla, as you wrote in the recipe? Thanks!
Hi Annie, It’s perfectly fine to just freeze the chicken mixture as well.
This is a delicious spin on a chicken quesadilla. I followed recipe as written and added corn and sliced black olives. Definitely a keeper!
I wanted to make the quesadillas this weekend. How do I make the shredded chicken? Thanks
Hi Amreeta, but if you’d prefer to cook your own chicken, I’d suggest roasting the chicken as described in this recipe. Hope you enjoy!
These quesadillas are the most delicious ones I have ever made or eaten! There is a nice heat, with the honey offsetting some of the spiciness (and I like spicy). I initially thought 4 cloves of garlic would be too much, but the blending of all of the ingredients works so well together, and not one ingredient is overpowering. I used a mix of half white and half dark chicken, and left out the cilantro since I did not have any. My husband and I thought they were fantastic and I will definitely be making these again and again. I served them with tortilla chips, sour cream and salsa (the salsa more for the chips than the quesadillas). I thought about serving with a side of refried beans but I did not, which was fine because we could eat more of the quesadillas! These would make a fantastic appetizer also.
The best quesadilla! Next time I will add more vegetables because the meat and cheese needed a little something. I was thinking grilled onion/pepper. That is why I didn’t give all stars.
The basic recipe was very easy. I used a griddle covering two burners for the tortillas, and I made the chicken mix in a cast iron and put it on low. I put one 1/2 cup measuring cup with the chicken mix and a cup measuring cup (with lines on it) for the cheese, scooped, plopped and spread. Couldn’t be easier! PS I made the recipe TO THE LETTER, but my daughter said it was too spicy. I added a PLAIN chicken breast, shredded, to the two others and it came out flavorful also.
Hubby approved…delicious!
Hey Jen,
I’d like to make this for my parents, but my dad has a strong dislike for the “smoked” taste associated with chipotle peppers in adobe. Can you offer a recommendation as to a substitute for this ingredient, one which won’t alter the overall flavour significantly?
Looking forward to attending your book event in Toronto!
Thank you.
Hi Alan, I might try finely minced sun-dried tomatoes. You could also try a not-sweet barbecue sauce. Hope that helps! I’ll be at Indigo Books at Eaton Centre on May 16th from 5-6:30PM for a very casual drop-in book-signing. Hope you can come and say hi!
This is an amazing recipe that is so easy to make. I tried it with both chicken and black beans and it’s amazing both ways!! I actually prefer it with the black beans.
The whole family loved these, just a little spicy for the littlest one. They were so good, I had been craving *something* that I couldn’t pinpoint for days and these totally satisfied that!
This was way too sweet for us. We are used to pretty spicy Mexican food, so I decreased the amount of honey to just a little over a tablespoon. Wish I’d have tasted it first then add a little honey at a time. I’d think 1/2 tablespoon would’ve been plenty for us.
I made these quesadillas last night and they were just delicious. I especially loved the layering of flavors, without any one in particular dominating the dish. I did use the recommended amount of the chilis, and the other reviewers were correct in that this dish is not spicy. I did not need to cook the mixture for the full 20 minutes after adding the peppers and tomatoes-perhaps tomatoes are a little less juicy in the mid-west in April! We enjoyed your Best Ever Rice Krispie Treats for dessert. Another home run, Jenn. I can’t wait for my cookbook to arrive :-).
Glad you enjoyed it and thank you for your support with the cookbook! 🙂
I’ve made quite alot of your recipes since following your facebook page, but this one is a keeper and my “go to meal” when all else fails. Easily have all ingredients in the cupboard and everyone is 100% satisfied after having usually more than two! And the recipe is always asked for but I just tell them to follow you on FB!
These quesadillas are sooo good. And a great way to use up chicken/turkey leftovers.
The filling was excellent and we enjoyed the honey and pepper combo. Not sure at which point I faltered but the underside of my tortillas became oily. Might i have used more oil at the start, not simmered down far enough, or could it have been going straight onto a foil lined, preheated cookie sheet in a 250° oven. All 3? I hope to nail it next time and would love your thoughts. Thanks for all the great, kid friendly but still fun recipes!
Hi Joy, Glad you like the recipes! If the oil wasn’t quite hot enough when you cooked the quesadillas, it may have kept the bottoms from crisping up. Also, the bottom of the quesadillas will inevitably get a bit soft/soggy when heated on the cookie sheet.
Thanks, Jen, for your support. I have to admit, i ran up here to post before i had my own (we have two toddler girls, almost 2 and just turned 3), so my husband and I eat relatively later. The success for us was that about 45 to 60 min later, we were able to enjoy the most fantastic quesadillas we had yet to try. Patience is key, i suppose is the new mantra here lol
Best to you and thanks for your thoughts
Joy
😊
Just to add– my girls are now almost 5, just turned 6, (and #3 will be 1 in a couple months!) — And I just made these for about the 20th time since my initial comment. What a keeper, this recipe and your whole site in general. I’ve made many of your recipes and have always been blown away by how well they turn out and how easy they are to execute. Looking forward to many more (and all the little ladies do, too!)
Best,
Joy
So glad you’ve had success with the recipes on the blog (and it sounds like you have your hands full with 3 little ladies)!
I just couldn’t resist writing tonight after now, probably the 30th time this recipe has hit our table. We dial down the peppers and our now 7, 5, almost 2 year old girls love them. And from the occasional pop inside I feel, our soon to be “grand finale”, a baby boy due in just under a month, likes it, too! LOL Best to you, Joy
Second time making these and second time totally enjoying! Hubby and Babbas LOVE them!!! I do too!! THANK YOU for your simple and tasty recipes! I am yet to come across anything bland! Coming from the Caribbean I look for spice and flavor and you give both in your delicious recipes!! Keep them coming! I can’t wait to get your cook book!!!!
This is by far one of my favorite recipes! Make sure there are enough tomatoes or the dish turns out dry. And, if you don’t like too much heat, try only 2 peppers and remove the seeds.
These quesadillas were tasty alright, but my oh my all of those chipotle peppers made it, as my 12-year so correctly said, VERY ‘burny’! Unless you’re a huge fan of super hot food take my advice and reduce the number of peppers from 6 to three.
This dish is certainly worthy of another try but with the heat turned down to medium…
Wow, these are so good! Thanks for another fantastic recipe!
⭐⭐⭐⭐⭐
5 STARS
I used 2 chipole peppers
Not a surprise, this is another winner! Followed the recipe exactly and, ermahgerd, it’s spicy. Next time I’ll cut down on the peppers by at least half. We are in the middle of a snowstorm and I was out of flour tortillas so I made my own. Seriously delicious.
This recipe is very flavorful but a little hot for my taste buds. I plan to increase tomatoes & decrease the peppers to even it out. Otherwise, it’s wonderful.