Smoky Chipotle Chicken and Cheese Quesadillas

Crispy flour tortillas filled with smoky shredded chicken, melted cheese, and a punch of chipotle heat. A sophisticated, texture-rich take on the classic Mexican staple.

Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb chicken breast
• 8 count flour tortillas
• 3 cup monterey jack cheese
• 2 tbsp chipotle peppers in adobo sauce
• 1 count onion
• 3 clove garlic
• 1 tsp smoked paprika
• 1 tbsp lime juice
• 0.5 tsp salt
• 2 tbsp vegetable oil

Cooking instructions

1. Poach the chicken breast in simmering water until the internal temperature reaches 165°F. Remove from the pot, let cool slightly, and shred into bite-sized pieces. (about 15 min)
2. Dice the onion and mince the garlic. Heat 1 tablespoon of oil in a skillet over medium heat, sauté the onion until translucent, then add the garlic and cook until fragrant. (about 5 min)
3. Stir in the shredded chicken, minced chipotle peppers, smoked paprika, lime juice, and salt. Cook until the liquid has evaporated and the chicken is well-coated and fragrant. (about 5 min)
4. Wipe the skillet clean. Brush a small amount of oil onto one side of each tortilla. Place a tortilla oiled-side down in the hot skillet.
5. Sprinkle a layer of cheese over the tortilla, add a portion of the chicken mixture, and top with more cheese. Fold the tortilla in half.
6. Cook the quesadilla until the underside is golden brown and crispy, then flip carefully and cook until the cheese is fully melted and the second side is golden. (about 5 min)