Chipotle Chicken Quesadillas
Ingredients
- 1 -2 tablespoon vegetable oil ⓘ
- 1 medium onion, thinly sliced
- 1 serrano peppers or 1 jalapeno pepper, seeded and chopped ⓘ
- 2 large garlic cloves, chopped ⓘ
- kosher salt ⓘ
- fresh ground black pepper ⓘ
- 1 canned chipotle chile in adobo, plus 2 tsp of the sauce ⓘ
- 3 1/2 cups shredded cooked chicken ⓘ
- 8 large flour tortillas ⓘ
- 2 2 cups queso blanco or 2 cups crumbled goat cheese ⓘ
Instructions
- Heat 1 tbsp oil in large, heavy skillet over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Add garlic and stir-fry 1 minute. Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel.
- Chope chipotle chile; place in a small bowl with adobo sauce and mash with fork. Add to onion mixture in bowl; add chicken and toss. Season to taste with salt and pepper.
- Place a tortilla on a cutting board and spread with 1 cup chicken mixture. Top with 1/2 cup cheese and another tortilla. Repeat with remaining ingredients.
- With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking. Cook quesadillas one at a time, turning over once, until cheese is melted, 4-5 minutes total.
- Transfer with spatula to cutting board; cover with aluminum to keep warm. Cut the quesadillas into quarters - serve with your choice of accompaniments (source cream, salsa, etc).
Nutrition & Diet Analysis (per serving)
527
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).