Authentic Chicken Quesadillas with Smoky Chipotle Dip
By Isabella Quinn
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
These chicken quesadillas can be prepared in 25 minutes and are a simple skillet dish featuring thinly sliced seasoned chicken and peppers and onions. Monterey Jack cheese melts around the smoky chipotle filling, and chipotle Greek yogurt sauce is a condiment. The tortillas are crunchy on the outside and steaming hot and cheesy on the inside.
Chili powder, garlic powder, cumin, and half as much salt as called for season the chicken, which is cooked in a skillet. Sautéed red bell peppers and white onions in the same skillet are cooked with garlic for a few minutes. Cilantro and chopped canned chipotle peppers and adobo sauce are added to the chicken. Shredded fresh Monterey Jack cheese and flour tortillas used for soft tacos are ingredients and toppings in quesadillas. Shredding your own cheese helps it melt better than store-bought shredded cheese.
Cook quesadillas on medium-low heat with added ingredients. Fully cooked quesadillas will be crispy and golden brown after cooking for three to four minutes on each side. Melted cheese acts as an adhesive to hold the two sides of a quesadilla together. A common cooking error is cooking quesadillas at too high a heat, causing them to brown before the cheese melts. Allow quesadillas to sit for two minutes before cutting into thirds to prevent fillings from falling out.
Serve with extras like fresh chopped cilantro and chipotle Greek yogurt sauce. Potato wedges are a good addition to a Mexican meal or tray served with other Mexican dishes, including guacamole, roasted jalapeño salsa, pico de gallo, bean salad, grilled corn and avocado salad, and green salad. This recipe can be used for main dishes and sides as well as appetizers.
Why we keep this one around
- Cooked in 25 minutes. The chicken cooks quickly when thinly sliced, and other vegetables, such as peppers and onions, soften in the same pan before assembly.
- Uses one skillet to prepare both chicken and vegetables, cutting down on cleanup and adding flavor to the filling with cooked peppers, onions, garlic, and other spices.
- Makes meal prep easier with soft tortillas, shredded cheese, cooked chicken, and other spices found at home or in grocery stores.
- Makes four folded quesadillas with evenly divided fillings. A simple and convenient way to serve an equal amount of chicken and vegetables with cheese for dinner.
- Doesn't require specialized equipment, a big skillet is all you need to cook, and a little dish is all you need for the dip.
- Lists other types of cheese, such as pepper jack, cheddar, and mozzarella, that may be used as substitutes for Monterey Jack cheese to make a cheesy filling.
Ingredients
- •1 lb chicken tenders or chicken breasts (thinly sliced)
- •1 tsp chili powder
- •1 tsp garlic powder
- •½ tsp cumin
- •1 tsp salt (divided)
- •1 red bell pepper (small dice)
- •1 white onion (small dice)
- •2 cloves garlic (minced)
- •¼ cup cilantro (chopped, plus extra for serving)
- •2 canned chipotle chilis (minced)
- •2 tbsp adobo sauce
- •½ cup low-fat Greek yogurt or sour cream
- •1 lime (juice of half used for the dip)
- •4 soft taco-size flour tortillas (whole wheat or white)
- •2 cups Monterey Jack cheese (freshly shredded)
- •olive oil (for frying)
Instructions
- 1
In a large bowl, toss together the chicken with 1/2 teaspoon of the salt and the remaining spices until evenly combined.
- 2
Heat about 1 tablespoon of oil in a large skillet over medium-high heat.
- 3
Add the seasoned chicken and cook, stirring occasionally, until cooked through, about 6 minutes.
- 4
Remove the chicken to a clean bowl.
- 5
Add the peppers and onions to the same skillet and cook until softened and slightly browned.
- 6
Add the garlic and cook for another 30 seconds.
- 7
Add the peppers, onions, and garlic to the bowl with the chicken.
- 8
Add the minced chipotle peppers, 1 tablespoon of adobo sauce, and chopped cilantro, then mix until combined.
- 9
In a small bowl, mix together the Greek yogurt, juice of half a lime, 1/2 teaspoon of salt, and the remaining 1 tablespoon of adobo sauce.
- 10
Set the chipotle dip aside.
- 11
Heat a large skillet over medium-low heat.
- 12
Sprinkle 1/4 cup of shredded cheese on the bottom half of each tortilla.
- 13
Spread 1/4 of the chicken and pepper mixture over the cheese on each tortilla.
- 14
Top each quesadilla with another 1/4 cup of cheese and fold the top half of the tortilla over.
- 15
Add a small amount of oil to the hot skillet.
- 16
Place a quesadilla in the pan and cook for 3 to 4 minutes per side, until the outside is crispy and the cheese is melted.
- 17
Remove the quesadilla to a cutting board and let it rest for 2 minutes.
- 18
Cut into thirds and serve with extra chopped cilantro and the chipotle Greek yogurt sauce.
FAQ
Nutrition (per serving)
524
Calories
46g
Protein
24g
Fat
33g
Carbs
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
