Chipotle Chicken Quesadillas
This post may contain affiliate links. Read my full disclosure policy.
A smoky-sweet chipotle sauce takes these quesadillas from simple to next-level delicious, and they’re still easy enough for a weeknight.
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. They’re like a grown-up twist on my classic chicken quesadillas: just as cheesy and satisfying, but with a bold, saucy flavor that makes them feel a little more special. The recipe is adapted from Curtis Stone, one of my favorite chefs and cookbook authors.
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. If you’ve got leftover quesadillas, they can be frozen for up to three months.
“Sweet Lord these were amazing!”
What You’ll Need To Make Chipotle Chicken Quesadillas
- Red onion, garlic, and scallions: These aromatics build the flavor base, adding depth and just a hint of sweetness to balance the heat.
- Chipotle peppers in adobo: Smoky, spicy, and rich, these canned peppers (usually smoked red jalapeños) are packed in a tangy tomato sauce and bring the signature flavor to these quesadillas. Look for them in the Latin section of most supermarkets. Want more ways to use them? Try my chipotle honey vinaigrette and black bean and corn salad.
- Tomatoes: Fresh and slightly sweet, they add brightness and a little juiciness to the sauce.
- Honey: A touch of sweetness to round out the heat from the chipotles and the acidity of the tomatoes.
- Cooked shredded chicken: The hearty protein here; leftover or rotisserie chicken works great, and you can use white or dark meat.
- Cilantro: Fresh and herby, it brightens everything up and ties the flavors together. Feel free to omit it if you’re not a fan.
- Flour tortillas: The crispy golden shell that holds it all together.
- Sharp cheddar cheese: Melty, creamy, and tangy; balances the smoky spice and makes the quesadillas irresistibly gooey.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Cook the aromatics. Begin by cooking the red onions and garlic in olive oil.
Step 2: Add the tomatoes and peppers. Cook, stirring often, until the mixture has thickened and most of the liquid has cooked off.
Step 3: Finish the filling. Stir in the shredded chicken, salt, honey, green onions, and cilantro. Keep the mixture warm while you prep the quesadillas. (At this point, you can store the filling for up to two days.)
Step 4: Build the quesadillas. Heat a tortilla on a griddle or in a skillet. Sprinkle cheese evenly over the whole surface, then spoon the filling onto one half.
Step 5: Flip and crisp. Once the cheese has mostly melted, fold the tortilla over the filling to form a half-moon. Cook until the quesadilla is golden and crisp on both sides, a few minutes per side. Repeat with the remaining tortillas.
Step 6: Cut and serve. Transfer the quesadillas to a cutting board, let them cool for a bit, then slice into wedges. Serve warm with sour cream, guacamole, lime wedges, or whatever you like.
You May Also Like
Chipotle Chicken Quesadillas
Ingredients
- 3 tablespoons olive oil
- 1 large red onion, chopped (about 1½ cups)
- 4 cloves garlic, minced
- ⅓ cup minced chipotle peppers in adobo sauce (you'll need about 6 chilis)
- 4 vine-ripened tomatoes, (about 1¼ lbs/567 g), 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 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.
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 off 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 oven to heat them up, but they won’t be as crisp and gooey as they are fresh.
- 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
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Update – I recently made this substituting black beans for the chicken and it turned out wonderfully as well.
Love that idea!
I’m making a vegan version with gardien ‘Chikun strips’ and a vegan questo cheese, can’t wait- black beans are a great idea to boost the fibre and protein.
I made this dish for my family last Sunday and I end up making it 3 days in a row. Everyone simply adore the richness in flavor from the smoky chipotle in adobo sauce.
I use mozzarella cheese since it is very difficult to find Monterey Jack cheese in my country. It is very delightful indeed.
Thanks a bunch Jen…
I hope you will share another Mexican delicacies: Chile Relleno
I loved very much. Kids loved but would like less spicy next time. I myself thought they were perfect. Mmmmm thank u so much.
What is Adobo? Is that a sauce? Not sure I see that in the instructions
Liz, The chipotle peppers called for come canned in an adobo sauce which has a sweet and smoky flavor. Chipotle peppers are usually small red jalapeños that have been dried and smoked. You can find them in the Latin section of most supermarkets.
10 stars!!! My husband kept telling me how delicious they were!!!! My son couldnt have enough!!!
These are so delicious. My husband went crazy for them, called them ‘restaurant quality’. I’ve cooked AT LEAST 10 recipes from your site and every single one is a keeper. Thanks Jenn!
Receita espetacular!!!
I want to make the best tasting chicken possible for this dish. How would you suggest preparing the chicken?
Kika, It really is delicious with store bought rotisserie chicken so there’s no need to make the chicken from scratch. But if you’d like to, roast the chicken as described in this recipe: https://www.onceuponachef.com/2011/07/asian-noodle-salad-with-ginger-peanut-dressing.html
I love the addition of chipotle peppers!
Um, yum! These are chock full of flavor and quite simple to make. 13 y/o loved the spice level, as did hubby. I did not add salt and did not miss it at all. Keeper recipe, especially with a little guacamole smeared on them. Thanks for a great and simple recipe!
Made these last night and loved them ! Will definitely be making again .. Less a chili or two ! Lol