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!
Servings: 4 large quesadillas (4-6 servings)
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 kosher salt
- 5 tablespoon pork lard may substitute shortening or butter
- ¾ cup warm water
For the Chicken
- 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 plus more to taste
- 1 pound boneless skinless chicken thigh
- 2 tablespoon neutral oil
For the Quesadillas
- 6 ounce sharp cheddar cheese shredded
- 1 ball Oaxaca cheese may substitute mozzarella or Monterey Jack
- 2 tablespoon neutral oil
For the Sauce
- 3 tablespoon chipotle peppers in adobo minced
- ½ cup sour cream
- juice of ½ lime (15 milliliter)
- ½ teaspoon 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