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- 2 cups cooked chicken, shredded - 1 tablespoon chipotle peppers in adobo sauce, finely minced - 1 cup shredded mozzarella cheese - 1 cup shredded sharp cheddar cheese - 1 medium onion, thinly sliced - 1 red bell pepper, thinly sliced - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - 4 large flour tortillas - 2 tablespoons olive oil, divided - Sour cream, guacamole, and fresh cilantro for serving When you choose your ingredients, look for bright colors and firm textures. Fresh chicken should feel moist but not slimy. The skin should be intact and free from blemishes. For peppers and onions, select those that are crisp and have no soft spots. Check the cheese to ensure it is not past its expiration date. Good quality cheese will have a rich, creamy smell. Fresh cilantro should have vibrant green leaves and no browning. If you don't have chicken, try using shredded beef or beans for a veggie option. You can swap chipotle peppers with smoked paprika for less heat. Use different cheeses like pepper jack for a spicy kick or a dairy-free cheese if needed. If flour tortillas are not available, corn tortillas also work well. For a different flavor, add spices like cumin or oregano. {{ingredient_image_2}} To start, grab a medium bowl. Add 2 cups of cooked, shredded chicken. Next, finely mince 1 tablespoon of chipotle peppers from adobo sauce. Toss the minced peppers into the bowl with the chicken. Now, sprinkle in 1 teaspoon of smoked paprika and a pinch of salt and black pepper. Mix everything well. You want the chicken to be coated in the spices. Set this mixture aside while you prepare the vegetables. Take a skillet and heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add 1 thinly sliced onion and 1 thinly sliced red bell pepper. Sauté these for about 5 to 7 minutes. Stir them often. You want them soft and lightly caramelized. When they are ready, remove the skillet from the heat. Set the sautéed vegetables aside. Now, place a large skillet or griddle on medium heat. Add a bit of the remaining olive oil to coat the surface. Lay one large flour tortilla flat in the skillet. On one half of the tortilla, layer your chicken mixture. Add a portion of the sautéed onion and bell pepper next. Top it with equal parts of shredded mozzarella and cheddar cheese. Carefully fold the tortilla over. Cook for 3 to 4 minutes until the bottom is golden and the cheese melts. Use a spatula to flip the quesadilla gently. Cook for an additional 2 to 3 minutes until that side is golden-brown, too. When done, remove the quesadilla from the skillet. Let it rest for a minute. Slice it into wedges for easy serving. Repeat this process until all quesadillas are cooked. Enjoy your tasty meal! To make great quesadillas, start with the right heat. Medium heat cooks evenly. Use a good skillet or griddle to get the best results. Make sure to use enough oil, but not too much. Just a thin layer keeps them from sticking. I find that using a spatula helps flip them without breaking. Always let the quesadilla rest for a minute after cooking. This helps the cheese set and makes it easier to cut. For that perfect golden color, watch the time closely. Cooking each side for about 3-4 minutes usually works well. Keep an eye on the quesadilla as it cooks. If it browns too fast, lower the heat a bit. You can also press down slightly with a spatula as it cooks. This helps the filling heat through and promotes even browning. The cheese should be melty and the tortilla crispy when done. Here are some tools that can help you make the best quesadillas: - Large skillet or griddle - Spatula for flipping - Sharp knife or pizza cutter for slicing - Mixing bowl for the chicken mixture - Measuring spoons for spices - Tongs for handling hot tortillas Using the right tools makes cooking easier and more fun! Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and high-quality chicken for the best flavor and texture in your quesadillas. Don’t Overfill: While it’s tempting to add more filling, overfilling can make it difficult to flip the quesadilla without spilling. Control the Heat: Cooking on medium heat allows the cheese to melt thoroughly without burning the tortilla. Experiment with Cheese: Feel free to mix different types of cheese for varied flavors. Try pepper jack for a spicy kick! {{image_4}} You can make a tasty vegetarian version of smoky chipotle quesadillas. Instead of chicken, use hearty veggies. Try black beans or grilled zucchini for protein. Add mushrooms for an umami kick. Use the same chipotle peppers and spices to keep that smoky flavor. Mozzarella and cheddar cheese still work great for the cheesy goodness. If you want to switch proteins, consider shredded beef or pork. Both will add rich flavors. You can also use tofu for a plant-based option. Just marinate it in chipotle sauce for extra taste. Each protein brings a unique twist to the quesadilla. Feel free to mix and match according to your taste. Adjust the flavor by changing the spices or adding more heat. For a milder quesadilla, skip the chipotle or use less. If you love spice, add jalapeños or cayenne pepper. To add a fresh twist, mix in lime juice or fresh herbs like cilantro. Each option lets you customize your quesadilla to your liking. To keep your leftover quesadillas fresh, store them in an airtight container. Make sure they cool down completely before sealing. This helps prevent sogginess. If you have extra filling, store it separately. You can keep them in the fridge for up to three days. Reheat your quesadillas on a skillet over medium heat. This method keeps them crispy. Cook for about 2-3 minutes on each side. You can also use a microwave, but it may make them soft. Heat for 30 seconds at a time until warm. To freeze quesadillas, wrap each one in plastic wrap. Then, place them in a freezer bag. They can last up to three months. When ready to eat, thaw in the fridge overnight. Cook them in a skillet for the best texture. You can change the filling based on your taste. Try adding black beans for extra protein. You can also use different veggies like spinach or mushrooms. If you like spice, add more chipotle peppers. For a milder taste, skip the chipotle and use plain chicken. Cheese is versatile too; try pepper jack for a kick or gouda for a smoky flavor. Yes, you can make quesadillas ahead of time. Prepare them and let them cool. Wrap each one in plastic wrap. Place the wrapped quesadillas in the fridge for up to 24 hours. When you are ready to eat, just heat them in a skillet or oven until hot and crispy. Pair these quesadillas with fresh sides. A simple salad with lime dressing adds lightness. You can also serve corn salsa for a sweet crunch. Chips and salsa bring a fun texture. For a creamy touch, serve with sour cream or guacamole. These sides enhance the flavors and make your meal complete. This post covered how to make Smoky Chipotle Chicken Quesadillas. We explored key ingredients and tips for selecting the freshest options. I shared step-by-step instructions for preparing and cooking. You learned best practices and fun variations, plus how to store leftovers. Remember, these quesadillas can be changed to fit your taste. Enjoy experimenting with fillings and flavors. Happy cooking!

Smoky Chipotle Chicken Quesadillas

Delicious quesadillas filled with smoky chipotle chicken, sautéed vegetables, 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

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 tablespoon chipotle peppers in adobo sauce, finely minced
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 medium onion, thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 4 large flour tortillas
  • 2 tablespoons olive oil, divided
  • as needed sour cream, guacamole, and fresh cilantro for serving

Instructions
 

  • In a medium bowl, combine the shredded chicken, minced chipotle peppers, smoked paprika, and a generous pinch of salt and pepper. Mix thoroughly until the chicken is well-coated in the spices and set aside.
  • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and red bell pepper to the pan. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Remove the skillet from heat and set the sautéed vegetables aside.
  • Place a large skillet or griddle over medium heat and add a small amount of the remaining olive oil, ensuring the surface is evenly coated.
  • Lay one flour tortilla flat on the skillet. On one half of the tortilla, layer with a portion of the chicken mixture, followed by a generous heap of the sautéed onion and bell pepper. Top this off with an equal mix of mozzarella and cheddar cheese to create a delicious filling.
  • Carefully fold the tortilla in half over the filling. Cook for about 3-4 minutes until the bottom is beautifully golden and the cheese begins to melt. Using a spatula, gently flip the quesadilla and cook for an additional 2-3 minutes, allowing the other side to achieve a golden-brown color as well.
  • Once cooked, remove the quesadilla from the skillet and let it rest for a minute. Slice it into wedges using a sharp knife or pizza cutter for easy serving.
  • Continue the process with the remaining tortillas and filling until all quesadillas are prepared.

Notes

Serve with sour cream, guacamole, and fresh cilantro for a complete meal.
Keyword cheese, chicken, chipotle, Mexican, quesadillas