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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.
Servings
6
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Ingredients
1x
2x
3x
▢
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:
1
Calories:
458
kcal
Carbohydrates:
18
g
Protein:
31
g
Fat:
29
g
Saturated Fat:
15
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
8
g
Trans Fat:
0.2
g
Cholesterol:
119
mg
Sodium:
557
mg
Potassium:
284
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
701
IU
Vitamin C:
0.2
mg
Calcium:
333
mg
Iron:
2
mg
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@emilyenchantedfood
or tag
#emilyenchanted
!