These Mexican Quesadillas are filled with seasoned chicken, sautéed capsicum, and melted cheese, all wrapped in a crispy golden tortilla. Perfect for a casual get-together or a quick and satisfying meal, they’re sure to be a crowd-pleaser.
Why you’ll love these Chipotle Chicken Quesadillas
- Quick and Easy: Ready in under 20 minutes, these quesadillas are ideal for busy days or when you’re craving something tasty in a hurry.
- Versatile: You can get creative with fillings—keep it simple with cheese or load them up with veggies, chicken, or beans.
- High in Protein: Packed with lean chicken and plenty of veggies, these quesadillas offer a good source of protein and fibre, helping you feel fuller for longer.
Tips for the Perfect Quesadilla
- Cheese Choice: Use a good melting cheese such as a Mexican blend for that perfect gooey centre.
- Crispy Tortillas: For a crispy finish, cook the quesadillas in a fry pan over medium heat and press them lightly with a spatula while cooking.
- Customise Your Fillings: Quesadillas are incredibly versatile — try adding sautéed mushrooms, spinach, or even leftover roasted veggies for extra flavour.
Variations and add-Ins
- Vegetarian Quesadillas: Skip the chicken and load up on extra veggies like zucchini, mushrooms, or spinach.
- Spicy Quesadillas: Add diced jalapeños or a dash of hot sauce for an extra kick.
- Breakfast Quesadillas: Add scrambled eggs and sausage for a delicious high protein breakfast.
What goes in my Chipotle Chicken Quesadillas
- Capsicum – Adds a crunchy bite and a burst of colour to the quesadilla filling.
- Mexican cheese – Melts perfectly with just the right amount of sharpness.
- Tortillas – Soft yet sturdy, they hold the filling together and crisp up nicely when pan fried.
- Chicken – Tender and juicy, it forms the base of the quesadilla.
- Chipotle in Adobo Sauce – Smoky and spicy, it gives the chicken a bold, rich heat.
- Paprika – Adds a warm, smoky flavour that complements the chipotle.
- Cumin – Deepens the flavour profile with a touch of warmth.
- Oregano – Brings a subtle herbal note that enhances the Mexican-inspired flavours.
- Onion powder – Adds a hint of savoury sweetness without overpowering the spices.
- Olive Oil – Keeps the chicken tender and juicy as it cooks
Salsa:
- Tomato – Provides a refreshing contrast to the smoky chicken.
- Corn – Adds a sweet crunch that balances the spices in the quesadilla.
- Red onion – Sharp and crisp, it brings bite to the salsa.
- Coriander – Adds a fresh, herbaceous flavour.
- Lime – A squeeze of lime juice gives the salsa a tangy finish.
Chipotle Chicken Quesadillas
Servings
6
servingsPrep time
15
minutesCooking time
25
minutesIngredients
1 green capsicum, chopped
1 red capsicum, chopped
2 cups Mexican cheese
6 tortillas
- Chicken:
1 tbsp olive oil for cooking
1kg skinless chicken thigh fillets, diced
2 tbsp chipotle in Adobo Sauce
1 tbsp paprika
1 tbsp cumin
1/2 tbsp oregano
1/2 tbsp onion powder
1 tbsp olive oil
salt and pepper
- Salsa:
1 tomato, chopped
1 corn cob, shucked
1 red onion, diced
1 bunch of coriander, chopped
1 lime, juiced
- To Serve:
Sour Cream
Directions
- Season the chicken. In a large pan, cook the chicken over medium heat until golden brown and cooked through. Remove and set aside.
- In a bowl, combine the salsa ingredients. Set aside
- Heat a large pan over medium heat. Cook the capsicum in olive oil until softened. Set aside.
- Heat a large pan over medium heat. Place a tortilla in the pan and sprinkle with a layer of cheese. Add a portion of the chicken and capsicum. Fold one side of the tortilla over. Cook for about 2-3 minutes on each side, or until the tortillas are crispy and the cheese is melted.
- Serve the quesadillas with a drizzle of sour cream and spoon fresh salsa on top.
Notes
- To avoid the wraps from sticking to pan, use either a nonstick pan or use oil/butter to prevent sticking.
- Serve Immediately when hot and cut into 3 seperate triangles
