⏤ The Recipe
Chipotle Chicken Quesadillas.
Mychipotle chicken quesadillasare the perfect mix of smoky, cheesy, and satisfying. Juicy marinated chicken, homemade tortillas, and two kinds of cheese come together with a creamy chipotle dipping sauce for a Tex-Mex favorite that always delivers big on flavor.
Prep
30m
Cook
30m
Total
2h
Serves
4 large quesadillas (4-6 )
⏤ The Story
Mychipotle chicken quesadillasare the perfect mix of smoky, cheesy, and satisfying. Juicy marinated chicken, homemade tortillas, and two kinds of cheese come together with a creamy chipotle dipping sauce for a Tex-Mex favorite that always delivers big on flavor.
Whenever I’m craving comfort food that feels just a little special, these quesadillas are my go-to. Far from quesadillas you heat in the microwave, the smoky, tender chicken is bursting with flavor, the melted cheese becomes irresistibly gooey with a sharp, delicious flavor, and the creamy chipotle sauce pulls everything together in the best way.
Don’t be intimidated by the homemade tortillas, either. Of course, you can use store-bought if needed. However, the process is simple, and the end result is more than worth the effort.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
Make the Tortillas
- 1
In a large mixing bowl, combine flour, salt, and lard (or fat of choice). Rub together with your hands until crumbly.
- 2
Gradually add warm water, mixing until a slightly sticky dough forms.
- 3
Knead for five minutes until smooth but tacky.
- 4
Divide into four equal balls, flatten slightly, cover, and rest for 30 minutes.
- 5
Roll each ball into a nine to ten inch (22–23 centimeter) circle. Keep covered until cooking.
- 6
Heat a comal or cast-iron skillet over medium-high. Cook tortillas for about one minute per side until golden and bubbly.
- 7
Transfer to a resealable bag to stay soft and pliable.
Marinate & Cook the Chicken
- 1
In a dish, whisk together all marinade ingredients except chicken. Add chicken, cover, and refrigerate two to twelve hours.
- 2
Pat chicken dry, season lightly with salt.
- 3
Heat two tablespoon oil in a skillet over medium-high. Cook chicken in batches, pressing with a small skillet/weight, three to four minutes per side until golden and cooked through.
- 4
Rest, then slice into half inch (1.25 centimeter) strips.
Make the Sauce
- 1
Stir chipotle, sour cream, lime juice, garlic powder, sweetener, and salt in a bowl
- 2
Adjust thickness with water if needed. Refrigerate until serving.
Assemble the Quesadillas
- 1
Spread 90% of the cheese over half of each tortilla. Add chicken, then sprinkle remaining cheese on top. Fold in half.
- 2
Heat one tablespoon oil in a skillet or griddle over medium-high. Cook quesadillas, pressing with a small skillet, three to four minutes per side until golden and melty.
- 3
Rest one to two minutes, then cut into quarters.
- 4
Repeat with remaining quesadillas.
Serve
- 1
Garnish with cilantro and serve with chipotle dipping sauce, guacamole, or salsa.
⏤ Chef's Notes
*Nutrition information is for four servings and does not include toppings.Storage:–Refrigerator:Store leftover quesadillas in an airtight container in the fridge for up to three days. For the best results, keep the chipotle dipping sauce in a separate container in the fridge for up to three days.–Freezer:Wrap cooled quesadillas tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to two months. Thaw overnight in the fridge before reheating.–Reheating:Warm in a skillet over medium heat until crisp and heated through. You can also reheat in the oven at 350°F (175°C) for 10–12 minutes. Avoid microwaving if possible, as it can make the quesadillas soggy.
⏤ Cook Next
