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A stack of cheesy chicken quesadilla wedges on a wooden board, served with bowls of salsa and sour cream for dipping.

Zesty Chipotle Chicken Quesadillas

These Zesty Chipotle Chicken Quesadillas are packed with juicy, seasoned chicken, melted cheeses, and a hint of smoky spice, all crisped to golden perfection in a skillet. A quick and satisfying meal perfect for lunch or dinner!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 quesadillas
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chipotle Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • pinch cayenne pepper optional, for extra heat
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp adobo sauce from a can of chipotle peppers (or 1/2 chopped chipotle pepper in adobo for more heat)
  • 2 tbsp chicken broth or water
For Assembling the Quesadillas
  • 8 large flour tortillas 10-inch diameter
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp unsalted butter softened, for brushing tortillas
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
Optional Toppings
  • Sour cream or Greek yogurt
  • Salsa
  • Guacamole or sliced avocado
  • Lime wedges

Equipment

  • Large skillet (cast iron or non-stick)
  • Mixing bowls
  • Cutting board
  • Sharp knife
  • Meat thermometer

Method
 

Prepare the Chipotle Chicken
  1. In a medium bowl, combine the cubed chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Toss well to coat the chicken evenly.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Ensure internal temperature reaches 165°F (74°C).
  3. Stir in the adobo sauce and chicken broth. Cook for another 1-2 minutes, allowing the liquid to reduce slightly and coat the chicken. Remove from heat and set aside.
Assemble the Quesadillas
  1. In a separate bowl, combine the shredded Monterey Jack and sharp cheddar cheeses. Set aside.
  2. Lay out one flour tortilla on a clean surface. Lightly brush one side of the tortilla with softened butter. This side will go down in the skillet first.
  3. Flip the tortilla over so the unbuttered side is facing up. Sprinkle about 1/4 cup of the mixed cheese over half of the tortilla.
  4. Spoon about 1/4 cup of the cooked chipotle chicken over the cheese.
  5. Sprinkle a small amount of diced red onion and chopped cilantro over the chicken.
  6. Add another 1/4 cup of mixed cheese on top of the chicken and vegetables.
Cook the Quesadillas
  1. Heat the same large skillet (wiped clean if necessary) over medium heat. Place the assembled tortilla, buttered-side down, into the skillet.
  2. Cook for 2-3 minutes, or until the bottom is golden brown and crispy, and the cheese on the bottom half begins to melt.
  3. Carefully fold the empty half of the tortilla over the filling to form a half-moon shape. Press down gently with a spatula.
  4. Continue to cook for another 2-3 minutes, flipping once, until both sides are golden brown and the cheese is fully melted and gooey.
  5. Remove the quesadilla from the skillet and place it on a cutting board. Repeat with the remaining tortillas and filling.
Serve
  1. Slice each quesadilla into 2-3 wedges. Serve immediately with your favorite optional toppings like sour cream, salsa, guacamole, or a squeeze of fresh lime juice.

Notes

For a vegetarian option, replace chicken with seasoned black beans or sautéed bell peppers and onions.
To make ahead, cook the chicken and grate the cheese. Store separately in the refrigerator for up to 2 days. Assemble and cook just before serving.
Don't overcrowd the skillet; cook quesadillas one or two at a time depending on your skillet size.