What are chipotle peppers in adobo sauce?

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 .

How can I make these less spicy?

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.

Can I make the quesadillas ahead of time?

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.

Can leftover quesadillas be frozen?

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.

Chipotle Chicken Quesadillas - Once Upon a Chef

Chipotle Chicken Quesadillas

By Jenn Segal, adapted from Curtis Stone

These quesadillas are filled with gooey melted cheddar, shredded chicken and a smoky chipotle-tomato sauce.

Servings: 6

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Total Time: 45 Minutes

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

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