Description
This Cheesy Chipotle Adobo Chicken Quesadillas recipe features tender chicken breasts marinated in a smoky chipotle adobo sauce, cooked with sautéed red onions and melted Mexican blend cheese, all sandwiched between warm, golden flour tortillas. Perfectly crispy on the outside and gooey inside, these quesadillas make a flavorful and satisfying meal served with sour cream, salsa, and fresh cilantro.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts, boneless and skinless
- 2 tbsp chipotle adobo sauce (from a can of chipotle peppers in adobo)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Vegetables and Cheese
- 1/2 cup red onion, thinly sliced
- 2 cups shredded Mexican blend cheese or cheddar cheese
Tortillas and Cooking Fats
- 4 flour tortillas (8-inch size)
- 1 tbsp butter (for grilling)
For Serving
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream, for serving
- Salsa, for serving
Instructions
- Prepare the Marinade: In a bowl, combine the chipotle adobo sauce, ground cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to create a flavorful marinade.
- Marinate the Chicken: Cut the chicken breasts into small bite-sized pieces and coat them thoroughly with the adobo sauce mixture. Let the chicken marinate for at least 15 minutes, or up to 1 hour if you have more time, to absorb the spices and smoky flavor.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook for 5 to 7 minutes, stirring occasionally until the chicken is fully cooked through and nicely browned. Remove the chicken from the skillet and set aside.
- Sauté the Onions: Using the same skillet, add the thinly sliced red onions and sauté for 2 to 3 minutes until they are softened and lightly caramelized. Remove from heat and set aside.
- Assemble the Quesadilla: Preheat a separate skillet or griddle over medium heat. Place one flour tortilla in the pan. Sprinkle a generous layer of shredded cheese over the tortilla.
- Add Filling: Spread half of the cooked chicken and sautéed onions evenly over the cheese. Sprinkle a little more cheese on top to help bond the quesadilla.
- Top and Grill: Place a second tortilla on top of the filling. Add a small amount of butter around the edges of the skillet or on the tortilla to help it crisp up. Cook the quesadilla for 2 to 3 minutes on each side, flipping carefully with a spatula, until the tortillas are golden brown and the cheese is fully melted.
- Repeat: Repeat the assembly and grilling process with the remaining ingredients to make the second quesadilla.
- Serve: Remove the quesadillas from the pan and let cool slightly before slicing into wedges. Serve warm with sour cream, salsa, and a sprinkle of chopped fresh cilantro for garnish.
Notes
- You can marinate the chicken longer for a more intense smoky flavor.
- Use a non-stick skillet or griddle for easier flipping and crisping.
- Feel free to add jalapeños or other peppers for extra heat.
- Flour tortillas can be substituted with corn tortillas if preferred, though they may be more fragile.
- For a lower fat option, reduce the amount of cheese or use a lower-fat cheese blend.
