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- 2 cups cooked chicken, shredded - 1 tablespoon chipotle in adobo sauce, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 cup sharp cheddar cheese, grated - 1 cup Monterey Jack cheese, grated - 1 small red onion, thinly sliced - 1 bell pepper (any color), thinly sliced - 4 large flour tortillas - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients create a tasty base for spicy chipotle chicken quesadillas. You get a mix of flavors and textures that work well together. The chicken gives you protein, while the cheese adds creaminess. - Avocado slices - Black beans, drained and rinsed - Jalapeños for extra heat - Corn for sweetness - Different cheeses like pepper jack or mozzarella Feel free to get creative with your quesadillas! Adding avocado makes them creamy. Black beans add fiber. You can swap or mix in any of these options to fit your taste. - For chicken, I recommend Perdue or Tyson. - Look for La Preferida for chipotle in adobo sauce. - For cheese, I love Cabot or Tillamook. - Use fresh produce from local farmers or brands like Organic Girl. Choosing good brands makes a big difference in flavor. Fresh ingredients lead to a more delicious meal. Quality matters, so pick what feels best for you! {{ingredient_image_1}} Start by shredding 2 cups of cooked chicken. In a large bowl, mix the chicken with 1 tablespoon of minced chipotle in adobo sauce. Add in 1 teaspoon of cumin and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Stir the mixture well. This step ensures that every piece of chicken gets that spicy kick. Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 small sliced red onion and 1 sliced bell pepper. Sauté these veggies for about 5 to 7 minutes. Cook until they are tender and slightly caramelized. Once done, take them off the heat and set them aside. This adds sweetness and texture to your quesadilla. In the same skillet, add another tablespoon of olive oil. Place one large flour tortilla in the pan. On one half of the tortilla, layer the chicken mixture. Follow with a mix of 1 cup of grated sharp cheddar and 1 cup of grated Monterey Jack cheese. Top with the sautéed vegetables. Fold the tortilla over, creating a half-moon shape. Cook for about 3 to 4 minutes on each side. Look for a golden brown color and melted cheese. Remove from the skillet and place on a cutting board. Repeat this process with the remaining tortillas. Once all are cooked, slice into wedges and enjoy! To cook the best quesadillas, use medium heat. This allows the cheese to melt without burning the tortilla. Always preheat your pan. A hot skillet helps achieve a crispy texture. Use enough oil to coat the pan lightly. This adds flavor and helps with browning. Flip the quesadilla carefully with a spatula. This prevents spilling the filling. Cook until both sides are golden brown. This usually takes about 3-4 minutes per side. If you have leftover quesadillas, store them in an airtight container. Place parchment paper between layers to avoid sticking. Refrigerate for up to three days. For longer storage, freeze them. Wrap each quesadilla in plastic wrap and place in a freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Then reheat in a skillet or oven for the best taste. Serve your spicy chipotle chicken quesadillas with fresh lime wedges. The citrus brightens the dish beautifully. Add a side of salsa for extra flavor. Guacamole or sour cream also pairs well. Consider a light salad on the side for a fresh crunch. You can also serve it with Mexican rice or beans for a complete meal. This makes the dish more filling and satisfying. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and high-quality cheese to enhance the flavor of your quesadillas. Customize Your Heat Level: Adjust the amount of chipotle in adobo sauce based on your spice tolerance; you can add more for extra heat or omit it for a milder version. Perfectly Crisp Tortillas: Ensure your skillet is hot enough before adding the tortillas; this helps achieve a crispy texture without burning. Experiment with Fillings: Feel free to mix in other ingredients like black beans, corn, or different types of cheese for a unique twist on the classic quesadilla. {{image_2}} You can easily make a vegetarian version of these quesadillas. Swap the chicken for black beans or grilled mushrooms. Both options add great flavor and texture. You can also use tofu. Just make sure to season it well. The spices in the recipe work nicely with these proteins, too. Want to adjust the heat? You can add more or less chipotle. If you prefer milder flavors, use less or skip it entirely. You can also choose sweet bell peppers for a sweeter taste. For extra heat, add sliced jalapeños. This way, everyone can enjoy their quesadillas just the way they like. Get creative with your fillings! Add some black beans or corn for a nice twist. They bring extra texture and flavor. You can even toss in some spinach or kale. These greens add nutrition without changing the taste much. Feel free to mix and match until you find your favorite combo. To store uncooked quesadilla filling, first let it cool down. Place the chicken, spices, and veggies in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to two days. If you need more time, freeze it for up to three months. Just remember to label the container with the date. After cooking, let the quesadillas cool before storing. Cut them into wedges for easy handling. Place them in an airtight container. In the fridge, they can last up to three days. For longer storage, freeze the wedges. They will stay fresh for about three months. Wrap them well in plastic wrap before putting them in a freezer bag. To reheat quesadillas, use a skillet for the best taste. Heat the skillet over medium heat. Place the quesadilla wedges in the pan and cook for about 2-3 minutes on each side. This keeps them crispy. You can also microwave them, but they may become soft. If using a microwave, heat for about 30 seconds and check. Enjoy your tasty leftovers! Chipotle in adobo sauce is a spicy, smoky pepper. It comes from jalapeños that have been dried and smoked. Then, they are packed in a rich tomato sauce. This sauce adds heat and flavor to dishes like our quesadillas. It gives a deep, smoky taste that makes every bite exciting. You can find it in cans at most grocery stores. Yes, you can use different types of cheese. While I love sharp cheddar and Monterey Jack, other options work well too. Try pepper jack for extra spice, or goat cheese for a creamy touch. Mixing cheeses can also add unique flavors. Just make sure they melt well for that gooey quesadilla experience. Many sides pair well with spicy chipotle chicken quesadillas. Fresh guacamole adds creaminess and balances the heat. Salsa or pico de gallo gives a bright, fresh touch. You can also add a side salad for crunch. Lime wedges are great too, adding zesty flavor to every bite. To make this recipe gluten-free, use corn tortillas instead of flour tortillas. Corn tortillas are tasty and hold up well. Check the labels on your ingredients to ensure they are gluten-free. Many brands offer gluten-free cheese and sauces. Enjoy your spicy chipotle chicken quesadillas without worry! This article covers everything you need for great quesadillas. We discussed the best ingredients, how to cook them, and tips for storing leftovers. Remember, you can customize the flavors to fit your taste. You can also try different proteins and spice levels to keep it fun. Now, with these steps and ideas, you can make tasty quesadillas anytime. Enjoy your cooking adventure!

Spicy Chipotle Chicken Quesadillas

Delicious quesadillas filled with spicy chipotle chicken and melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 tablespoon chipotle in adobo sauce, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 cup sharp cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 1 small red onion, thinly sliced
  • 1 bell pepper any color, thinly sliced
  • 4 large flour tortillas
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • In a large bowl, combine the shredded chicken, minced chipotle, cumin, smoked paprika, salt, and pepper. Mix well to ensure the chicken is well coated in the spices.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and bell pepper. Sauté for 5-7 minutes, or until the vegetables are tender and slightly caramelized. Remove from heat and set aside.
  • In the same skillet, add another tablespoon of olive oil and place one flour tortilla in the pan. On one half of the tortilla, layer a generous amount of the chicken mixture, followed by a mix of the cheddar and Monterey Jack cheese. Add sautéed vegetables on top.
  • Fold the tortilla over to create a half-moon shape. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Remove from the skillet and place on a cutting board.
  • Repeat the process with the remaining tortillas and filling.
  • Once all quesadillas are cooked, slice them into wedges and arrange them on a serving platter.
  • Garnish with fresh cilantro and serve with lime wedges on the side for an added burst of flavor.

Notes

Serve with lime wedges for extra flavor.
Keyword cheese, chicken, chipotle, quesadilla, spicy