Craving a quick, flavorful meal that’s crispy on the outside and gooey on the inside?
These Chipotle Quesadillas are your answer! Packed with smoky chipotle flavor, melty cheese, and customizable fillings, they’re perfect for busy weeknights or game-day snacks.
Easy to make and impossible to resist, this recipe brings restaurant-quality taste to your kitchen in under 30 minutes.
Why You’ll Love This Recipe
Quick & Easy: Ready in 25 minutes, perfect for busy days.
Customizable: Add your favorite proteins or veggies for a personal touch.
Bold Flavors: Smoky chipotle and melted cheese create a crave-worthy combo.
Crowd-Pleaser: Great for family dinners or entertaining guests.
Ingredients
- Flour Tortillas: Soft and pliable, perfect for folding and crisping.
- Chipotle Peppers in Adobo Sauce: Adds smoky heat and depth of flavor.
- Cheese (Monterey Jack or Cheddar): Melts beautifully for that gooey texture.
- Cooked Chicken (or Protein of Choice): Adds heartiness and protein.
- Bell Peppers & Onions: Brings sweetness and crunch to balance the spice.
- Olive Oil: For a golden, crispy exterior.
- Spices (Cumin, Paprika): Enhances the smoky, savory profile.
Variations
- Vegetarian: Skip the chicken and add steak or sautéed mushrooms.
- Gluten-Free: Use gluten-free tortillas.
- Spice Level: Adjust chipotle peppers for milder or hotter flavors.
- Cheese Swap: Try pepper jack for extra kick or mozzarella for stretchiness.
How to Make Chipotle Quesadillas
1. Prepare the Filling: In a bowl, mix shredded chicken, diced bell peppers, onions, and chipotle peppers in adobo sauce. Add cumin and paprika for extra flavor.
2. Assemble the Quesadillas: Lay a tortilla flat and sprinkle a layer of cheese. Add the chicken mixture, then top with more cheese. Place another tortilla on top.
3 . Cook to Perfection: Heat olive oil in a skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and cheese is melted.
4. Slice & Serve: Cut into wedges and serve with sour cream, guacamole, or salsa.
Tips & Tricks for the Best Chipotle Quesadilla
- Use a non-stick skillet to prevent sticking and ensure even browning.
- Don’t overfill the quesadillas to avoid spillage while cooking.
- Warm tortillas slightly before assembling for easier folding.
- Add a squeeze of lime juice to the filling for a fresh, zesty twist.
How to Store & Reheat
- Refrigeration: Store in an airtight container for up to 2 days.
- Reheating: Reheat in a skillet over medium heat for 2-3 minutes per side to restore crispiness.
FAQs
Can I make these ahead of time?
Yes! Assemble the quesadillas and refrigerate for up to 24 hours before cooking.
What’s the best way to cut quesadillas?
Use a pizza cutter or sharp knife for clean, even slices.
Can I use store-bought rotisserie chicken?
Absolutely! It’s a great time-saver and adds delicious flavor.
Estimated Nutrition (Per Serving)
Calories: 350 | Carbs: 25g | Protein: 20g | Fat: 18g | Fiber: 3g
Chipotle Quesadillas
Ingredients
- 4 Large flour tortillas
- 1 cup Cooked chicken shredded
- 1 cup Monterey Jack cheese shredded
- ½ cup Bell peppers diced
- ¼ cup Onions diced
- 2 Chipotle peppers in adobo sauce minced
- 1 tsp Cumin
- 1 tsp Paprika
- 2 tbsp Olive oil
Instructions
- Mix chicken, bell peppers, onions, chipotle peppers, cumin, and paprika in a bowl.
- Layer cheese, chicken mixture, and more cheese between two tortillas.
- Heat olive oil in a skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden and cheese is melted.
- Slice into wedges and serve with your favorite toppings.
Notes
- Adjust chipotle peppers to the desired spice level.
- Warm tortillas slightly for easier folding.