Spicy Chipotle Chicken Quesadillas
Zesty shredded chicken tossed in a smoky chipotle sauce, melted between crispy flour tortillas with gooey Monterey Jack cheese.
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Ingredients
- 2 cups Cooked chicken breast, shredded
- 2 tablespoons Chipotle peppers in adobo sauce, minced
- 4 pieces Large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup Red bell pepper, diced
- 1/4 cup Red onion, finely diced
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1 tablespoon Olive oil
- 1/2 teaspoon Ground cumin
- 1/4 cup Sour cream(optional)
Instructions
- 1
In a medium bowl, combine the shredded chicken, minced chipotle peppers, lime juice, and cumin. Mix well to coat the chicken evenly.
- 2
Heat olive oil in a skillet over medium heat and sauté the diced red peppers and onions for 3-4 minutes until softened.
- 3
Stir the sautéed vegetables and fresh cilantro into the chipotle chicken mixture.
- 4
Wipe the skillet clean and return to medium heat. Place one tortilla in the pan.
- 5
Sprinkle 1/4 cup of cheese over half of the tortilla, top with a generous portion of the chicken mixture, and add another 1/4 cup of cheese.
- 6
Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden brown and the cheese is fully melted.
- 7
Repeat the process for the remaining tortillas and filling.
- 8
Let the quesadillas rest for one minute before slicing into wedges and serving with optional sour cream.
Nutrition per Serving
540
Calories
38g
Protein
32g
Carbs
28g
Fat
2g
Fiber
3g
Sugar
980mg
Sodium
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