My chipotle chicken quesadillas are 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.
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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.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
Homemade Flour Tortillas
- Flour – I use all-purpose flour to form the base of the dough, creating soft, pliable tortillas. I haven’t tested this recipe with gluten-free flour, but it will likely work as long as you use a 1:1 all-purpose gluten-free flour.
- Fat – Pork lard (pork fat) gives the tortillas a rich flavor and tenderness. If you can’t find lard, you can use shortening or butter instead.
- Salt – Kosher salt seasons the dough and balances the flavor. Don’t skip it, or your tortillas will be bland!
Marinated Chicken
- Chicken – I prefer to use boneless, skinless chicken thighs, because they stay juicy and flavorful. They’re also harder to overcook. That said, chicken breasts can be used, if preferred. Just keep in mind that they’ll be slightly less tender than thighs.
- Citrus Juice – A mix of lime and orange juice tenderizes the meat and adds brightness to the flavor.
- Soy Sauce – This adds depth and a savory umami taste. It also contributes to the beautiful char on the outside of the quesadillas.
- Seasonings – Cumin, coriander, oregano, cayenne, smoked paprika, garlic powder, salt, and a little sugar create a smoky-sweet, well-balanced marinade.
- Oil – A neutral oil (like avocado or canola) helps the chicken brown evenly without impacting the flavor.
Quesadillas
- Cheddar Cheese – Sharp cheddar melts beautifully and adds sharp flavor.
- Oaxaca Cheese – This is a traditional Mexican melting cheese with a stringy texture. Mozzarella or Monterey Jack can be substituted if you can’t find Oaxaca at your local grocery store.
- Oil – A light coating of neutral oil, like avocado oil, ensures a crispy, golden tortilla.
Chipotle Dipping Sauce
- Chipotle Peppers in Adobo Sauce – These bring smoky heat and depth of flavor. Adjust the amount included, depending on your spice preferences.
- Sour Cream – This forms the base of the sauce, balancing the sauce with a tangy flavor.
- Lime Juice – The acidity adds brightness, creating a well-rounded taste. Freshly squeezed is best!
- Seasonings – Garlic powder, sugar (or honey or agave), and salt add savory sweetness for the perfect finishing touch.
How to Make the Best Chipotle Chicken Quesadilla Recipe
Nick’s Tips for Success
- Don’t skip the marinade. This is key to creating flavorful chicken that stays juicy and tender. For the best results, I highly recommend letting the chicken marinate for up to 12 hours.
- Use a shortcut chicken mixture. To save time, use leftover chicken thighs or rotisserie chicken. Just make sure to slice or shred the chicken into pieces, and toss it with a little chipotle sauce or your favorite seasonings to give it extra flavor before adding it to your quesadillas.
- Mix and match the cheese. Feel free to use any cheese you like best. Just make sure to have two different types. One should be easy to melt, creating a soft, gooey consistency. The other should provide lots of flavor.
- Avoid using too much oil. A little goes a long way when cooking tortillas. You want just enough to coat the pan so that the tortillas crisp nicely and don’t steam. Sometimes I skip it altogether!
- Adjust the heat. One of the trickiest parts of this recipe is managing the skillet temperature. Keep a close eye on the quesadillas as they cook, and if they begin to brown too quickly, reduce the temperature and continue to cook over medium-low heat.
- Don’t overstuff the tortillas. Keep the filling moderate and leave a border around the edges. As the quesadillas cook, the cheese melts and the filling spreads. If you add too much, it will ooze out and burn.
- Make the sauce ahead of time. The chipotle sauce keeps well for up to three days in the refrigerator, and the flavor gets even better overnight! Use extras for homemade crunchwrap supremes, breakfast burritos, or buttermilk fried chicken.
Chipotle Chicken Quesadillas
Smoky, cheesy, and perfectly crisp on the outside, these chipotle chicken quesadillas are one of my go-to comfort foods. Juicy marinated chicken, homemade tortillas, and two kinds of melty cheese come together with a creamy chipotle dipping sauce that I keep on hand for everything. They’re easy enough for weeknights but special enough to share with friends!
Equipment
- 1 Large Mixing Bowl
- 1 Cast-Iron Skillet or Griddle
- 1 Rolling Pin
- 1 Cutting Board
- 1 Kitchen Weight or Small Skillet
- 1 Knife
- 1 Whisk
Ingredients
For the Flour Tortillas
- 3 scant cup (285 gram) all-purpose flour
- 2 teaspoon (10 gram) kosher salt
- 5 tablespoon (70 gram) pork lard, may substitute shortening or butter
- ¾ cup (178 gram) warm water
For the Chicken
- ¼ cup (about 2 lime / 60 mililleter) lime juice
- ¼ cup (60 milliliter) orange juice
- 1 tablespoon (15 milliliter) soy sauce
- 2 teaspoon (4 gram) ground cumin
- 1 teaspoon (2 gram) ground coriander
- 1 teaspoon (3 gram) garlic powder
- 1 teaspoon (4 gram) sugar
- ½ teaspoon (½ gram) dried Mexican oregano
- ½ teaspoon (1 gram) cayenne pepper
- ½ teaspoon (1 gram) smoked paprika
- ¼ teaspoon (1 gram) kosher salt, plus more to taste
- 1 pound (450 gram) boneless, skinless chicken thigh
- 2 tablespoon (30 milliliter) neutral oil
For the Quesadillas
- 6 ounce (170 gram) sharp cheddar cheese, shredded
- 1 (6 ounce / 170 gram) ball Oaxaca cheese, may substitute mozzarella or Monterey Jack
- 2 tablespoon (30 milliliter) neutral oil
For the Sauce
- 3 tablespoon (45 gram) chipotle peppers in adobo, minced
- ½ cup (120 gram) sour cream
- juice of ½ lime (15 milliliter)
- ½ teaspoon (1 ½ gram) garlic powder
- pinch of sugar to taste, may substitute honey or agave
- kosher salt, to taste
For Serving
- fresh cilantro
- guacamole
Instructions
Make the Tortillas
- In a large mixing bowl, combine flour, salt, and lard (or fat of choice). Rub together with your hands until crumbly.3 scant cup (285 gram) all-purpose flour, 5 tablespoon pork lard, 2 teaspoon kosher salt
- Gradually add warm water, mixing until a slightly sticky dough forms.¾ cup warm water
- Knead for five minutes until smooth but tacky.
- Divide into four equal balls, flatten slightly, cover, and rest for 30 minutes.
- Roll each ball into a nine to ten inch (22–23 centimeter) circle. Keep covered until cooking.
- Heat a comal or cast-iron skillet over medium-high. Cook tortillas for about one minute per side until golden and bubbly.
- Transfer to a resealable bag to stay soft and pliable.
Marinate & Cook the Chicken
- In a dish, whisk together all marinade ingredients except chicken. Add chicken, cover, and refrigerate two to twelve hours.¼ cup lime juice, ¼ cup orange juice, 1 tablespoon soy sauce, 2 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garlic powder, 1 teaspoon sugar, ½ teaspoon dried Mexican oregano, ½ teaspoon cayenne pepper, ½ teaspoon smoked paprika, ¼ teaspoon kosher salt
- Pat chicken dry, season lightly with salt.1 pound boneless
- 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.2 tablespoon neutral oil
- Rest, then slice into half inch (1.25 centimeter) strips.
Make the Sauce
- Stir chipotle, sour cream, lime juice, garlic powder, sweetener, and salt in a bowl3 tablespoon chipotle peppers in adobo, ½ cup sour cream, juice of ½ lime (15 milliliter), ½ teaspoon garlic powder, pinch of sugar to taste, kosher salt
- Adjust thickness with water if needed. Refrigerate until serving.
Assemble the Quesadillas
- Spread 90% of the cheese over half of each tortilla. Add chicken, then sprinkle remaining cheese on top. Fold in half.6 ounce sharp cheddar cheese, 1 ball Oaxaca cheese
- 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.2 tablespoon neutral oil
- Rest one to two minutes, then cut into quarters.
- Repeat with remaining quesadillas.
Serve
- Garnish with cilantro and serve with chipotle dipping sauce, guacamole, or salsa.fresh cilantro, guacamole
Video
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.
– 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.
Nutrition
Serving: 1serving, Calories: 807kcal, Carbohydrates: 12g, Protein: 47g, Fat: 64g, Saturated Fat: 23g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 25g, Trans Fat: 2g, Cholesterol: 161mg, Sodium: 2178mg, Potassium: 645mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1178IU, Vitamin C: 14mg, Calcium: 577mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
What should I serve with chipotle chicken quesadillas?
I always serve my quesadillas with my homemade chipotle sauce. Then, I often add toppings like guacamole, pico de gallo, salsa verde, or green onions. For a heartier meal, I like to include a side of Mexican rice, black beans, or a crisp side salad, too.
How do I prevent my tortillas from becoming soggy?
Keep the heat at medium-high so the tortillas crisp quickly, and avoid overstuffing with too much filling. Then, let the cooked quesadillas rest for a minute before slicing so the cheese sets and doesn’t spill out.
Love these!