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Chipotle Chicken Quesadilla

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Smokey, spicy and cheesy, this chipotle chicken quesadilla recipe is the best low effort meal to spice up Taco Tuesday! Made with Colby jack cheese, rotisserie chicken and spicy chipotle peppers, it’s the perfect blend of flavors. 

Chipotle Chicken Quesadillas on a cutting board with sour cream and avocado garnish

Chipotle Chicken Quesadilla Ingredients

To make this spicy chicken quesadilla, you will need the following ingredients (see the recipe card below for exact amounts):

  • Sour cream
  • Chipotle peppers in adobo sauce
  • Chicken
  • Salted butter
  • Large flour tortillas: if you have small tortillas, you can make crispy chicken tacos instead.
  • Colby jack cheese: you can also used monterey jack cheese.
Chipotle Chicken Quesadilla Ingredients

How to Make Chipotle Chicken Quesadillas

  1. Add the sour cream and as many chipotle peppers as you like with the sauce to a blender then blend until smooth.
  2. Add the chicken to a large bowl then pour in the chipotle sauce and toss to combine.
  3. Heat a skillet over medium heat then spread some butter on a tortilla and place it butter side down in the pan.
  4. Sprinkle 2 tablespoons of cheese on one half of the tortilla then spread 3 tablespoons of the chipotle chicken on top of the cheese.
  5. Sprinkle 1-2 more tablespoons of cheese on top then fold the plain side over and let it fry on each side for 2-3 minutes or until golden brown.
  6. Make the rest of the quesadillas then serve with lime wedges, sour cream, avocado slices and chopped cilantro for garnish if desired.
Collage of steps showing how to make spicy chicken quesadillas

Storage Instructions

These quesadillas can be stored in an airtight container in the fridge for up to 3 days.

Stack of quesadillas on a plate

FAQs

How do I reheat quesadillas?

Reheat in a frying pan for 1-2 minutes on each side or until the cheese is gooey again.

How do I easily shred chicken?

Put your cooked chicken breasts in a stand mixer with the paddle attachment. Your chicken will be shredded in seconds!

Chipotle Chicken Quesadilla dipped in Sour Cream

Chipotle Chicken Quesadilla

Smokey, spicy and cheesy, this chipotle chicken quesadilla recipe is the best low effort meal to spice up Taco Tuesday! Made with Colby jack cheese, rotisserie chicken and spicy chipotle peppers, it’s the perfect blend of flavors. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Mexican
Cuisine Mexican
Servings 6
Calories 458 kcal

Ingredients
  

  • ½ cup sour cream
  • 2 chipotle peppers in adobo sauce with 1 tablespoon of the sauce (add more peppers according to your spice level)
  • 1 pound shredded chicken
  • 3 tablespoons salted butter room temperature
  • 6 large flour tortillas
  • 8 ounces Colby jack cheese freshly shredded

Instructions
 

  • Add the sour cream and as many chipotle peppers as you like with the sauce to a blender then blend until smooth.
  • Add the chicken to a large bowl then pour in the chipotle sauce and toss to combine.
  • Heat a skillet over medium heat then spread some butter on a tortilla and place it butter side down in the pan.
  • Sprinkle 2 tablespoons of cheese on one half of the tortilla then spread 3 tablespoons of the chipotle chicken on top of the cheese.
  • Sprinkle 1-2 more tablespoons of cheese on top then fold the plain side over and let it fry on each side for 2-3 minutes or until golden brown.
  • Make the rest of the quesadillas then serve with lime wedges, sour cream, avocado slices and chopped cilantro for garnish if desired.

Nutrition

Serving: 1Calories: 458kcalCarbohydrates: 18gProtein: 31gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 119mgSodium: 557mgPotassium: 284mgFiber: 2gSugar: 2gVitamin A: 701IUVitamin C: 0.2mgCalcium: 333mgIron: 2mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

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Recipe Rating




Emily Enchanted

Thursday 4th of August 2022

I love this recipe because I am a carb championing, cheese devouring, Mexican food lover.