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Homemade Cheesy Chipotle Adobo Chicken Quesadillas. recipe photo

Cheesy Chipotle Adobo Chicken Quesadillas.

Smoky, cheesy chicken quesadillas with chipotle-adobo tomatoes and a bright lime yogurt sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • medium pot or skillet
  • Baking Sheet
  • Tongs or spatula
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken tenders or small breasts
  • 1 poblano pepper sliced
  • 14 ounce fire roasted diced tomatoes (can)
  • 2 chipotle peppers in adobo chopped
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt and pepper to taste
  • 1/4 cup fresh cilantro chopped
  • 8 small corn or flour tortillas
  • 1 cup white or brown rice
  • 1 cup shredded cheddar cheese
  • 1 cup plain Greek yogurt
  • lime zest of 1 lime
  • toppings diced mango, pickled red onion, jalapeños, cilantro, and lime wedges, for serving

Instructions
 

  • Heat 1 tablespoon of the olive oil in a medium pot or large skillet over high heat until shimmering.
  • Add the chicken and season with kosher salt and pepper; sear about 3 minutes per side until browned.
  • Add the sliced poblano and cook 3–4 minutes until slightly charred.
  • Reduce heat to medium and add the fire-roasted diced tomatoes (with juices), 1/2 cup water, chopped chipotles, chili powder, oregano, and cumin; stir to combine.
  • Simmer the mixture 15–20 minutes, until the chicken is cooked through and easily shreds.
  • Shred the chicken directly in the pot, remove from heat, and stir in the chopped cilantro.
  • Preheat the oven to 450°F (232°C). On a baking sheet, brush or rub the remaining 1 tablespoon olive oil over the tortillas.
  • Place four tortillas on the sheet, then evenly layer each with a portion of shredded cheese, cooked rice, and the shredded chicken mixture; top each with the remaining tortilla.
  • Bake the quesadillas 5–8 minutes, then flip and bake an additional about 5 minutes, until cheese is melted and tortillas are crisp.
  • Meanwhile, stir together the Greek yogurt and lime zest and season with salt to taste.
  • Slice or quarter the quesadillas and serve topped with diced mango, pickled red onion, jalapeños, fresh cilantro, and a drizzle of the lime yogurt.

Notes

  • Use leftover cooked rice to save time.
  • Adjust chipotle amount for spice preference.
  • Pickled red onion adds bright acidity.
  • Brush tortillas with oil for extra crispness.
  • Shred chicken in the pot for less cleanup.