Chipotle Chicken Quesadillas


Yields: 6 servings


  • 3 tbsps olive oil
  • 1 purple onion (large, chopped, about 1-1/2 cups)
  • 4 garlic cloves (minced)
  • 1/3 cup chipotles in adobo (minced, you’ll need about 6 chilis)
  • 4 vine ripened tomatoes (about 1-1/4 pounds, seeded and diced)
  • 3 scallions (thinly sliced)
  • 2 tbsps honey
  • 21/2 cups chicken (cooked shredded, white and/or dark meat)
  • 1 tsp salt
  • 1/2 cup chopped cilantro
  • 6 flour tortillas (10-inch diameter)
  • 4 cups shredded sharp cheddar cheese
  • sour cream (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 coat lightly with olive oil. 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 over the top, 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 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 griddle) otherwise they’ll get soggy and the cheese will harden. If this happens, 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. Especially if you are making these for just yourself or a small number of people. I suggest making the chicken up ahead so you can only use what you need to make one or two quesadillas at a time.

Originally Posted by Rebecca, February 19, 2015

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