Chipotle Chicken Quesadilla

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Sorry about yesterday’s posting lapse. My morning routine was off and I never recovered.

I often get asked if I ever get into cooking slumps and the answer is a resounding, “YES!” A big part of the reason I take a summer hiatus is because the creative well runs dry and my desire to cook evaporates. I start resorting to lots of different variations on egg dishes. Quiche? You got it. Frittata, why not? Shashuka, oh how I love thee. Chilequillas, I’ll keep trying to perfect you.

But my patient family tires of eggs before I do and then I start asking my friends for inspiration. “What are some of your go-to’s?” could be my most favorite question. In response to this question my friend Anthea quickly responded, “Jenn Segal’s Chipotle Chicken Quesadillas, my family loves them and I could eat them for breakfast, lunch and dinner.” Well, Anthea is a great cook and as you know Jenn Segal of Once Upon a Chef is one of my favorite cookbook author/bloggers, so you can bet that the very next night I was making these Chipotle Chicken Quesadillas. I’ve made them countless times since.

I reduced the amount of chipotles because my kids would not tolerate the level of heat in the original recipe and adjusted the honey for balance, both modifications are reflected below (with the original quantities also noted).

I guarantee that if you give this recipe a try, you’ll never look at a boring Chicken Quesadilla the same. Enjoy!

Chipotle Chicken Quesadilla

Print Recipe

Chipotle Chicken Quesadilla

Ingredients

  • 3 Tbls olive oil
  • 1 large red onion chopped
  • 4 garlic cloves minced
  • 1 chipotle pepper in adobo sauce, minced (original recipe calls for 1/3 c–or about 6 chilis)
  • 4 vine-ripened tomatoes (about 1-1/4 pounds) seeded and diced
  • 3 scallions thinly sliced
  • 1 Tbls honey (original recipe calls for 2 Tbls)
  • 2 1/2 c cooked shredded chicken (from a rotisserie chicken) white and/or dark meat
  • 1 tsp salt
  • 1/2 c cilantro chopped
  • 6 10-inch diameter flour tortillas
  • 4 cups shredded sharp cheddar cheese
  • Sour cream, for serving optional
  • Lime wedges, for serving optional

Instructions

  • 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.
  • Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. 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 overtop, being careful to keep it off the pan. Spread a generous 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 the 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

Serve your quesadillas hot off the pan, otherwise, they’ll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 F 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.
Bonus: The cooked quesadillas can be frozen for up to 3 months. After defrosting in the refrigerator, reheat them, wrapped in foil, in a 325°F oven until hot, 20 – 30 minutes.
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